Making and Baking a Memorable Gift
I struggle with gift giving, do you? We live in a world where everyone has so much "stuff". And giving more "stuff" just for the sake of giving a gift makes me a little sad.
Last year, I was given a gift I loved from a friend/cousin that I love, homemade Cranberry Orange Walnut Bread. Oh my goodness, it was so good! Full of flavor and when you opened the container, it smells like Christmas at my Grandmother's house.
You see, my friend/cousin not only gave me a wonderful treat she made herself, but a flood of Christmas memories from my childhood. Now, that's a gift
This Christmas I want to be more intentional with my gifts. I want to spend more time with family and friends. I want our time together to be special and them to know they matter to me.
Cranberry Orange Walnut Bread
Recipe adapted from Linda Awbrey Caypless
Bread
1 cup granulated sugar
3/4 cup buttermilk
2 Tbsp. freshly squeezed orange juice
Zest of 1 orange
1/2 cup oil
2 large eggs
1 tsp. vanilla extract
1 1/2 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups frozen cranberries, roughly chopped
1 cup of chopped walnuts
1 Tbsp. all-purpose flour
Glaze
1 cup powdered sugar
1-2 Tbsp. freshly squeezed orange juice
1-2 tsp. orange zest
1/2 tsp. vanilla extract
Instructions
Preheat oven to 350 degrees F. Line 9x5 inch loaf pan with parchment paper. Sling or spray with baking spray.
In a large bowl, combine sugar, milk, orange juice, orange zest, oil, eggs, and vanilla. Add flour, baking powder, and salt, mixing just until combined but some streaks of the flour still remain.
Toss cranberries and walnuts with remaining flour. Add to the batter and gently fold in. Pour into the prepared loaf pan. Bake for 60-75 minutes until a toothpick inserted into the center of the bread comes out clean.
Cool for at least 10 minutes, then turn out onto a wire rack and cool completely. Make the glaze by whisking the powdered sugar, orange juice, orange zest, and vanilla extract together. Pour or spread over the cooled bread.
Store slices in an airtight container. Best within 2 - 3 days. Freeze up to 3 months without glaze.
Southern Butter Pecan Bread with Streusel Topping
Recipe adapted from Jane Cato's recipe in the First Baptist Church of Roanoke Cookbook.
Bread/Bundt Cake
1 box butter pecan cake mix
16 oz. can coconut pecan frosting
4 large eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans
Streusel Topping
1 cup all-purpose flour
1/2 cup light brown sugar, tightly packed
1/3 cup of granulated sugar
1/4 teaspoon salt
1/2 cup chopped pecans
6 Tbsp. unsalted butter
Instructions for Streusel Topping
In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, salt, and nuts.
Drizzle butter over the mixture and use a fork to toss the ingredients together until combined but still clumpy. Don't over mix, simply toss together until the mixture is clumpy, no longer dry, and the flour is completely absorbed. Chill in refrigerator until ready to use.
Instructions for Bread/Cake
Preheat oven to 350 degrees F.
Line 2 9x5 inch loaf pans with parchment paper slings and use baking spray on sides of pans.
In a mixing bowl, combine all the bread/cake ingredients except for the chopped pecans.
Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Scatter streusel evenly over bread/cake before baking.
Bake for about 50 to 55 minutes or until a toothpick inserted in center comes out clean.
Set aside to cool.
