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Texas Cranberry Jalapeno Bread

March 18, 2010

We get a free local newspaper every Wednesday called The Cadence. It’s terrible. Let’s see: why is it so bad? Well, there’s a column where a reporter asks a question such as “What are you looking forward to most this summer?”to about five people and seems to take whatever first five answers he or she receives–sometimes from a class of children, sometimes from random people. The sorts of answers that may show up for the above question include: “I don’t know,” “The beach,” “The beach,” “Going on vacation,” and “I don’t like summer.”

Once, one of the OBGYNs from my doctor’s office was interviewed and the accompanying photograph of her was just so terrible I can’t believe they printed it. For her own humanity, I’ll refrain from naming names.

Anyway, I do like The Cadence once a year when they publish a small cookbook from their recipe contest. This is a slight variation to the winner in the Breads, Rolls, & Sandwiches category. It is one of the most interesting quick breads I’ve ever eaten, it’s easy, and it has (surprise, suprise, for a quick bread) no added fat. Hm. I made it last night, so I still have to see if it’s a good keeper, but it’s definitely good right after it’s cooled.

I’m going to try to make this in muffin tins, too, but I haven’t yet.

Texas Cranberry Jalapeno Bread

4 C. all-purpose flour (Substitute 1/2 with whole wheat pastry flour.)

1 1/2 C. sugar

1/2 C. brown sugar

1 t. salt

1/2 t. baking soda

1 T. baking powder

1/2 t. pepper

1/2 t. ground cumin

1 C. chopped pecans

1 package chopped fresh cranberries OR 2-2 1/2 C. dried cranberries

Mix the above ingredients together in a large bowl.

3 eggs, beaten

3/4 C. orange juice

3-4 T. jalapeno jelly

1 t. vanilla

Mix the wet ingredients in a separate bowl. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until moistened, but do not overbeat.

Bake in 2 prepared (greased and sugared) loaf pans at 350 for about one hour, or until a toothpick inserted in the middle comes out clean.

This is really good with cream cheese, but as one of my students said today, “What isn’t?”

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