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Austin Texas Jalapeno Cranberry Bread

by on November 23, 2010 · 10 comments

If you’re looking for that perfect last minute quick bread — something to serve along with the meal or to set out with the leftovers, here’s a fun quick bread that’s sure to be a conversation starter. Jalapeno jelly gives it a little heat, cumin adds some Tex Mex flair (though trust me, this is the ONLY quick bread recipe where I ever use cumin) and cranberries make it familiar. Plus, this one’s easy to bake. I got the recipe from my stepmother who likes to try things flavored with jalapeno.

cranberry jalapeno bread cut

Texas Jalapeno Cranberry Bread
 
Prep time
Cook time
Total time
 
An interesting (and good!) twist on cranberry bread. Very fun to serve at Thanksgiving.
Author:
Recipe type: Bread
Serves: 24
Ingredients
  • 4 cups all-purpose flour (18 oz)
  • 2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 cup pecans, chopped
  • 3 eggs, beaten
  • 3/4 cup orange juice
  • 1 teaspoon vanilla
  • 2 tablespoons mild salsa
  • 2 tablespoons jalapeno jelly (increase for more “heat”)
  • 4 oz regular butter, melted
  • 1 bag (12 ounces) cranberries, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees. Grease 2 large loaf pans or 6 small loaf pans.
  2. Mix dry ingredients, including nuts, in a large bowl.
  3. Combine wet ingredients and cranberries in a medium bowl. Make a well in the center of dry ingredients. Pour wet ingredients into the well and fold only until dry ingredients are moist. Mixture will be stiff. Do not over stir. Spread into pans and bake 70 minutes for large loaf pans or 30-35 minutes for small loaf pans. Reduce baking time 5-10 minutes for dark pans. Cool 10 minutes before removing from pans. Cool completely before wrapping and freezing. Yield: 2 loaves.

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Published on November 23, 2010

{ 10 comments… read them below or add one }

Camille November 23, 2010 at 9:18 pm

What a crazy idea! This seems like something I would definitely want to try!

Gloria November 23, 2010 at 10:45 pm

A beautiful looking bread-and perfect for the holidays!

LimeCake November 24, 2010 at 1:36 am

Mmm yum I love all the flavours in this spicy quick bread!

Carrie Z November 24, 2010 at 10:47 am

That sounds really interesting and yummy! Might try it this week. Thanks!

Cookie November 24, 2010 at 12:43 pm

YUM! I love sweet and spicy things!

Elizabeth November 24, 2010 at 2:27 pm

OMGoodness gracious ya’ll. I’m baking these loaves in my house the day before Thanksgiving and I can tell you… these are going to be mighty tasty!!!! I’ll drop a note as soon as my tribe arrives and does a taste test!

KAnn November 24, 2010 at 11:17 pm

Oh, I tried this about 6 years ago when I first read it on the CL BB, I think. It was very good! It was kind of a funny baking experince as the ingredients seem so odd!

Katrina November 25, 2010 at 12:50 am

Have a great Thanksgiving!

Carole November 27, 2010 at 9:38 pm

When I went to Jungle Jim’s in Cincinnati I purchased a jar of cranberry pepper jelly. I had no idea what I was going to do with it.

I will substitute the cranberry for the jalepeno. May even spice up the salsa.

Ashley January 31, 2011 at 5:36 pm

What a unique bread!

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