Cranberry-pecan banana bread
Bread
I have a weakness when it comes to cranberries. In part it’s because there’s such a short window to buy fresh ones – and pretty much every time I go grocery shopping, I convince myself that I better buy a few bags lest they disappear. I love throwing them into scones and muffins, making relish (why cranberry relish is a once-a-year dish, I’ll never understand), and using them to bake Emily Luchetti’s cranberry pumpkin pecan upside-down cake (highly recommended if you've never tried it). So it kind of shocks me that it took me so long to figure out to put them in banana bread. To create this recipe, I adapted my favorite banana bread, Melissa Clark’s Lemony Olive Oil Banana Bread. In addition to cranberries, I added toasted pecans, orange juice, orange zest and ginger – since cranberries kind of beg to be paired with orange and ginger – and made the vanilla more prominent. Whatever you do, don’t skip the glaze. The addition of dark brown sugar makes it more complex than your typical powdered sugar glaze (an idea I borrowed from Heidi Swanson), and it’s fragrant and full of flavor from the vanilla and orange. Tightly covered, the bread should keep for several days. I’m planning to make it in mini loaf pans to give as holiday gifts.
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