Inspired by Real Simple magazine. Make enough to share with neighbors or to send home with your guests!
Ingredients
1cuphazelnuts, toasted and chopped
2T.unsalted butter
1 1/2cupsall-purpose flour
1/3cupgranulated sugar
1/4cuppacked brown sugar
1T.baking powder
1/2tsp.kosher salt
1/2cupwhole milk
2large eggs
1T.finely grated orange zest
1/2tsp.vanilla
1 1/2cupsfresh cranberries
Instructions
Heat oven to 350. Butter or spray a loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. In a small bowl whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined (do not over mix).
Fold in the hazelnuts and cranberries.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-60 minutes.
Cool for 30 minutes, then transfer to a wire rack to cool completely.
TO MAKE AHEAD: The bread can be made up to 3 days in advance; keep at room temp, tightly wrapped. If desired, warm in a 375 oven for 5-10 minutes before serving.