28 January, 2012

Texas Cranberry Jalapeño Bread | Cookie Madness


Texas Cranberry Jalapeño Bread ingredients
Makes 2 loaves
4 cups all-purpose flour (18-oz)
2 cups granulated sugar
1/2 cup light brown sugar
1 tsp salt
1/2 tsp baking soda
1 Tbsp baking powder
1/2 tsp black pepper
1/2 tsp ground cumin
1 cup pecans, chopped
3 eggs, beaten
3/4 cup orange juice
1 tsp vanilla
2 Tbsp mild salsa
2 Tbsp jalapeño jelly (increase for more “heat”)
4-oz regular butter, melted
1 (12-oz) bag cranberries, coarsely chopped

Notes:

Directions
Preheat oven to 350ºF degrees. Grease 2 large (or 6 small) loaf pans.

In a large bowl, mix dry ingredients, including nuts. In a medium bowl, combine wet ingredients and cranberries.

Make a well in the center of dry ingredients. Pour wet ingredients into the well, stirring only to moisten dry ingredients; mixture will be stiff. Do not over stir. 

Spread into pans; bake large pans for 70 minutes (or small pans for 30 to 35 minutes), reducing baking time 5 to 10 minutes for dark pans. 

Cool 10 minutes before removing from pans. Cool completely before wrapping and freezing. 

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