Texas Cranberry Jalapeno Bread
Cranberry Jalapeno Bread is a surprisingly good quick bread with a little heat to it!
Servings 18 slices
Cost 5
Ingredients
- 4 cups all-purpose flour (each cup weighs 4 ½ oz) 18 oz total or (504 grams)
- 2 cups granulated sugar (400 grams)
- ½ cup light brown sugar (100 grams)
- 1 teaspoon salt (increase to 1 ½ if using unsalted butter)
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon black pepper
- ½ teaspoon ground cumin (don't worry, it's good here)
- 1 cup pecans, chopped (toasting optional)
Wet Ingredients
- 3 large eggs beaten
- ¾ cup orange juice (fresh or packaged is fine)
- 1 teaspoon vanilla
- 2 tablespoons mild salsa (or Pace picante)
- 2 tablespoons jalapeno jelly (the secret ingredient!) increase for more "heat"
- 4 oz regular salted butter, melted and cooled (114 grams)
- 12 oz cranberries, coarsely chopped
Instructions
- Preheat oven to 350 degrees. Grease 2 (8 ½ by 4 ½ inch) loaf pans or 6 small loaf pans. For extra insurance you can line with a strip of parchment before greasing, but it's not absolutely essential.
- Mix dry ingredients, including nuts, in a large bowl. Using a whisk or a big spoon, mix for about 1 minute just to make sure everything is evenly blended.
- In another bowl, whisk together the eggs, orange juice, vanilla, salsa and jalapeno jelly until evenly blended. Whisk in the melted butter.
- Make a well in the dry ingredients and pour in the wet ingredients and chopped cranberries. Using a rubber scraper, stir just until batter is blended and you don't see any flour bits.
- Spread into pans and bake 60-70 minutes. For smaller loaf pans, bake time might be as short as 30 minutes, but it depends on the size. This should give you about six little 3x5 loaves (minis).
- Let cool in the pan for 10 minutes, then carefully loosen from pans and remove.