Wednesday, January 1, 2014

Cranberry-Pecan Bread: Incentive to Blog

Looking back over 2013 in the 2HungryTraveler's blog, I see ONE post. It was a creamy portobello mushroom soup that was truly worthy of its own year. But that's some pathetic blogging volume.

So, I'm back. January 1, fresh start, why not--with plans to make blog-worthy food a little more often. What's better than sharing some yummy home-cooked recipes? Oh. Yes. If I brought some over to your house, right? I've written many (many, many) more blogs, but they appear on and are about everything quilty. The past year has been a jumble of transition to a new job in Quilt City, USA.

Yes, I have a job that lets me be a blogger and handle fabric all day. Proof that if you wait long enough (and pray a lot), your dream job WILL appear. I love it!

We have a new-to-us kitchen that's getting newer every day, since we pulled out some cabinets, made a pass-through to the den, and are preparing for the smooth, sleek look of some granite countertops. (Really, who ever heard of white textured countertops in a kitchen? What were they thinking?) Thanks to a suggestion from my big brother and sis-in-law, there's a new black granite sink right beside me in a box, awaiting pre-installation measuring for the countertops. My cooking, baking, kitchen-loving vibes are running strong as this new year begins!

Some people will be feasting on Hoppin' John today. We're delighting in some Cranberry-Pecan Bread with a hint of orange, and later today I'll be making some Pecan-Crusted Salmon with risotto. Because that's our favorite food. Isn't that reason enough?

Start by preheating your oven to 350 degrees, and greasing a loaf pan.

Mix together in a large bowl:

2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda



1 cup whole cranberries
1 cup chopped pecans

And toss them around a bit in the flour mixture to coat them.

In a small bowl, mix well:

1 beaten egg
2 tablespoons oil
3/4 cup orange juice

Pour the egg mixture into the flour mixture, stirring just until blended.

Pour into the prepared bread pan and bake for 55-65 minutes, or until a toothpick comes out of the center without any clinging goopiness.

I wish I could send the smell of this bread along with this blog. Scent-blogs, hmmm…or scent e-mails…the possibilities are endless.

It's easy. It's delicious. And it's a perfect way to start 2014, according to two hungry travelers who are, for the time being, staying at home and fixing up their newly-acquired home.  See you around the kitchen!