Real Life Test Kitchen: Orange Cranberry Pecan Bread

Shelterrific October 13, 2010
Sunday mornings in autumn were made for recipes like this! Followed by sleeping late and accompanied by a cup of black tea, a toasted (and buttered) slice of orange cranberry bread with pecans is pretty much the best morning I can imagine. Bonus: I made the whole thing in my one bowl food processor- easy clean up! Check out the recipe after the jump.  
Makes: 1 loaf
Prep Time: 10 minutes
Total Time: About an Hour
1 ¼ cups unbleached flour
1 ½ tsp. baking powder
¼ tsp. table salt
¾  cup chopped pecans
3 strips orange zest
⅔ cup granulated sugar
1 small apple, peeled, cored and cut into 1 inch pieces
1 large egg
½ tsp. pure vanilla extract
¼ cup unsalted butter, melted
3 tbsp. buttermilk
⅓ cup plus 1 tbsp. dried cranberries
PREHEAT oven to 350 degrees. Lightly spray an 8 x 4″ loaf pan with vegetable oil cooking spray.
COMBINE flour, baking powder, and salt in a small bowl.
PROCESS orange zest and sugar in a food processor until finely chopped (about 45 seconds). Add apples, egg, and vanilla processing until combined. With machine running, add butter and buttermilk. Process until combined. Add cranberries, pecans, and dry ingredients. Pulse until flour is just mixed in (about 5 times). Do not over process
POUR batter into pan. Bake until golden brown and a toothpick inserted in the center comes out clean (about 55 to 60 minutes). Cool in pan on a wire rack. Remove from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before slicing.