This is one of my older posts for a recipe I still love — Texas Cranberry Jalapeno Bread. I posted this one day when I’d lost my smell.
PICTURE BY TANIS C.
I seem to have lost my sense of smell today (Argh!), but I’m on the mend and can’t complain. I can deal. For instance, last night I asked Todd to pick up a side of wasabi from the sushi bar at H.E.B. so I could smear it over my dinner. And today I’m going to only eat things with lots of spices. Or to use a term that makes me squeamish, “heady”. Not sure why I don’t like that term, but it’s apropos. I need something with a “heady” blend of spices to clear out my stuffed head.
Texas Cranberry Jalapeno Bread — Sweet But Peppery
Thinking about head-clearing recipes brought Cranberry Jalapeno Bread to mind. It’s sweet, but peppery, and leaves a little trail of heat. I got the recipe years ago from my stepmother, who got it from Texas Co-op Power magazine. I didn’t think I’d like it at first, but it was so surprisingly delightful I found myself making it over and over for myself and friends. At some point, I got a little burned out (no pun intended) on it and stopped making it, but I could really use a slice right now.
Texas Cranberry Jalapeno Bread
- 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
- Preheat oven to 350 degrees. Grease 2 large loaf pans or 6 small loaf pans.
- Mix dry ingredients, including nuts, in a large bowl.
- 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.
My husband loves this bread! It is now a requirement each Thanksgiving & Christmas. Don’t be afraid to give it more heat with the jelly. Enjoy!!!
I wish I could send you a jar of the green pepper sauce my husband and I canned from our garden this summer. It contains only Anaheim, Fresno and jalepeno peppers (oh, and a few habeneros). Let me put it this way: the fumes alone cleared my sinuses. This sauce might explain why my husband never gets sick! LOL 😉
Sounds so delicious!!!!! And, I just picked a 5 gallon bucket of jalapenos and don’t know how many 1/2 pintsof pepper jelly (probably 35 of them) that I have canned. So, I will definitely be making this! Thank you for sharing.
Glad you’re on the mend. That Chinese mustard would open you up, whew. Wasabi reminds me of that. Good stuff.
I always turn to chillies and spicy food to feel better, Anna. A couple of days ago I had my sister bring me Mexican rice and a pint of red chili from a New Mexican restaurant nearby-it was exactly what I needed!
I made the Cranberry Jalapeno bread about 4 years ago when it first made the rounds on the internet and everyone loved it-I haven’t made it since then, either. I hope you are feeling better!
Sounds like a wonderful mix. I’ve never run across this recipe.
Reading through the ingredients, this is sounding way tasty. I’ve always thought that Jalapeño adds a delicious taste to almost anything…and cranberries? Holy delicious! I’ve been on a bread kick lately, so I’ll have to give this one a try.