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.