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You are here: Home / Bread / Quick Breads / Texas Cranberry Jalapeno Bread

Texas Cranberry Jalapeno Bread

Last updated on November 6, 2019 By Anna 6 Comments

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.

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 on it and stopped making it, but I could really use a slice right now.

PICTURE BY TANIS C.

cranberry jalapeno bread cut

Print Recipe

Texas Cranberry Jalapeno Bread

Cranberry Jalapeno Bread is a surprisingly good quick bread with a little heat to it!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Servings: 12
Author: Cookie Madness

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

  • 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.

Related posts:

Blueberry Honey Nut Bread
Sweet Potato Chocolate Chip Bread
Mango Bread

Filed Under: Quick Breads

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Reader Interactions

Comments

  1. Sadie

    December 24, 2010 at 9:10 am

    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!!!

  2. C L

    October 7, 2009 at 8:42 pm

    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 😉

  3. Tanis

    October 7, 2009 at 9:02 am

    Anna,

    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.

  4. KAnn

    October 7, 2009 at 12:54 am

    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!

  5. sherri

    October 6, 2009 at 3:14 pm

    Sounds like a wonderful mix. I’ve never run across this recipe.

  6. Chris Mower

    October 6, 2009 at 2:35 pm

    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.

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