CRANBERRY-PECAN BREAD

Cranberry-Pecan Bread image

Yield Makes 1 loaf

Number Of Ingredients 14

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1 1/2 cups fresh cranberries
3/4 cup water
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup orange juice
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
2 large eggs
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1 cup chopped toasted pecans

Steps:

Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)