Sunday, November 01, 2009

Texas Cranberry Jalapeno Bread

What a bizarre bread. VERY yummy, but so weird! Is it sweet? Is it savory? I don't know! Depends what's in each bite! There's jalapeno jelly and cranberries and orange juice and salsa??? Tons of stuff! But it's easy and yummy. I would make it again and I am intrigued at the idea of making it, freezing it, and giving it as a gift to people for the holidays.


Texas Cranberry Jalapeno Bread
Texas Electric Coop magazine / CLBB (claire797)

4 cups all-purpose flour
2 cups sugar
1/2 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 cup pecans, chopped
3 eggs, beaten
3/4 cup orange juice
1 teaspoon vanilla
2 tablespoons mild salsa
2 tablespoons jalapeno jelly (increase for more "heat")
8 tablespoons butter (1 stick -- melted and cooled)
1 bag (12 ounces) cranberries, coarsely chopped or 1 6 oz bag Craisins

Preheat oven to 350 degrees. Generously grease 2 large loaf pans or 6 small loaf pans. Mix dry ingredients, including nuts, in a large bowl. Combine wet ingredients and cranberries in a medium bowl. Make a well in the center of dry ingredients. Pour wet ingredients into the well and fold only until dry ingredients are moist. Mixture will be stiff. Do not over stir. Spread into pans and bake 70 minutes for large loaf pans or 30-35 minutes for small loaf pans. Reduce baking time 5-10 minutes for dark pans. Cool 10 minutes before removing from pans. Cool completely before wrapping and freezing.

Yield: 2 loaves

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