Cranberry-Hazelnut Bread

By Bailey1_

Ingredients

• 1 cup  hazelnuts
• 2 tablespoons  unsalted butter, melted, plus more for the pan
• 1 1/2 cups  all-purpose flour, spooned and leveled
• 1/3 cup  granulated sugar
• 1/4 cup  packed light brown sugar
• 1 tablespoon  baking powder
• 1/2 teaspoon  kosher salt
• 1/2 cup  whole milk
• 2 large eggs
• 1 tablespoon  finely grated orange zest
• 1/2 teaspoon  pure vanilla extract
• 1 1/2 cups  fresh or frozen cranberries

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 350° F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant,
10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop.

Butter an 8½-by-4½-inch loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. In a small
bowl, whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined
(do not overmix). Fold in the hazelnuts and cranberries.

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes
(tent with foil if the top browns too quickly). Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.