What are you looking for in a perfect Cranberry-Orange bread? We look for a crust that is golden and evenly thin. The texture must be light, like an airy pound cake. It must be able to be sliced and keep its structural integrity. We also wanted a bright orange flavor and color to compliment the tartness and color of the cranberries. Using buttermilk adds to the moistness and shelf-life of the bread. We used fresh cranberries, but frozen will work as well. Chopping the berries adds to the color of the bread and gives it a clean cut when slicing. Resist cutting the bread when it is still warm since the texture improves upon cooling and makes it easier to slice.
Chef’s Note: We prefer sweet, mild hazelnuts in this bread, but walnuts or pecans can be substituted. Toast nuts by first heating a griddle over medium heat. Add nuts, chopped coarsely; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.
2/3 cup orange juice concentrate
2 Tbsp. grated orange zest from 1 large orange
1 1/4 cup buttermilk
¾ cup unsalted butter, melted, plus extra for greasing pan
3 large egg, beaten lightly
4 cups Panhandle Milling KAMUT® organic all-purpose flour
2 cup granulated sugar
2 tsp. salt
1 Tbsp. baking powder
3 cups fresh or frozen cranberries (about 12 ounces), chopped coarsely
1 cup toasted hazelnuts or pecans, chopped coarsely
2 cup confectioners’ sugar
1/2 cup maple syrup