Real Simple Recipe

Ok so my mom made this TO DIE FOR cranberry hazelnut bread the other week and I just made two batches - they are currently cooling on the racks (L is trying to snitch...tisk tisk!)  I used this recipe from Real Simple magazine and you can follow to the link here or you can stay on S'mores and check out all the deets.

 I doubled up on this (you might want to as well...it is that addicting)

Fresh out of the oven!

 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 

**I added some honey to the list as well (about a tablespoon for a double batch)

Directions

1. Heat oven to 350° F.  Toast the hazelnuts for 10 to 12 minutes.
2. Butter your bread loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. 
3. In another 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.
4. 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). ***My bread was done around 47 minutes***
5. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely. 

deliciousness on a plate ;)

 The night ended a little something like this...

Couch date while I blog ;)

Christmas decorations are up and fresh baked bread...top notch night :)

Baking is my crutch to procrastination....a final paper has my name on it, but the house needed some holiday cheer.  Time to sign off and get writing.


xo,