After last week, I thought I'd be sick of cranberries, considering our Thanksgiving table was topped with cranberry sauce, cranberry relish, and that aforementioned cranberry cheesecake (which, by the way, I successfully did not drop), and yet... I still crave them. So I made cranberry hazelnut bread. It's tart, a little sweet, a little nutty, and soft and crumbly on the inside. If I was baking gifts this year, this is what I'd make.
Cranberry Hazelnut Bread (makes 1 loaf)
adapted from Food.com
1 cup cranberries (fresh or frozen)
3/4 cup sugar
1/3 cup vegetable oil
1/4 cup milk
1 tsp grated lemon peel
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 cup coarsely chopped hazelnuts (you can also use walnuts, or pecans, or omit the nuts altogether)
2 tsp baking powder
1/2 tsp salt
Heat oven to 350º. Grease a loaf pan. Mix together cranberries, sugar, oil, milk, lemon peel, vanilla, and eggs. Add remaining ingredients and mix well. Pour into prepared pan and bake about 50 minutes or until a toothpick inserted into the center comes out clean. Run a knife along the edges to loosen, then cool on a wire rack before slicing.