December 15, 2009 § 3 Comments
I currently have approximately a bajillion cranberries left over from overenthusiastic Thanksgiving grocery shopping. I know they keep well for a while, but I think I’m starting to push my luck, so a series of cranberry items have begun to appear in my house. The first was this apple-cranberry pecan loaf, which I have to say is quite a respectable use of cranberries.
I got the recipe from my Magnolia bakery cookbook, which I’ve actually never used before. Immediately after I bought it I started reading terrible reviews, and was generally discouraged from making anything from it. It’s always so easy to find recipes online that are pre-approved by hundred of reviewers that my cookbooks have actually started to feel risky. But I’ve noticed that this is somewhat silly of me, so I turned to Magnolia to help with the cranberry glut.
This loaf actually turned out really well, I love the tart bursts of cranberries along with the apples and pecans. The cake was really tender and moist, but I thought it could have used a smidgeon more flavour. I might try adding a splash of vanilla to the batter next time, and it might also help to toast the pecans first… anyhow, many variations are possible, but this was also good as written. In fact, my roommate thought I was crazy for insisting it needed modification. So I’d say it was a success!
Apple-Cranberry Pecan Loaf – adapted from The Magnolia Bakery Cookbook
Preheat oven to 350°F. Grease a 9×5 loaf pan.
In a large bowl, sift together flour, sugar, baking powder, and salt. Make a well in the centre and add liquid ingredients. Stir until just combined, being careful not to overmix. Gently stir in apples, cranberries, and nuts. Pour into prepared pan and bake until a cake tester comes out with moist crumbs, about 50-60 minutes. Don’t overbake this or it will be dry!
Note: I can’t vouch for this as I haven’t tried it, but next time I plan on adding a teaspoon of vanilla along with the wet ingredients.