I had the great fortune of sitting with the Texas Food & Wine Gourmet, Terry Thompson-Anderson, at the 2011 Edible Texas Food Wine Match. Not only was she interesting and welcome to others at her table, but she was filled with wonderful observations about the food and wine pairings we sampled that night. It was a treat to spend the evening with her!
This recipe comes from her wonderful online collection of Texas-themed recipes. We're all familiar with cranberry bread, but this version uses 3 ingredients that really spice it up -- jalapeno jelly, salsa, and cracked pepper. Not enough to change the flavor palate dramatically. But, just enough that you will take each sweet bite and wonder "What is that piquant flavor back there?"
Texas Cranberry and Jalapeno Bread
4 c flour
2 c sugar
1/2 c brown sugar
1 tsp salt
1/2 tsp baking soda
1 T baking powder
1/2 tsp pepper
1/2 tsp cumin
1 c pecan, chopped
3 eggs, beaten
3/4 c orange juice
1 tsp vanilla extract
3 T salsa
2 T jalapeno pepper jelly, slightly warmed
1/2 c unsalted butter, melted
12 oz cranberries, fresh, stems removed, coarsely chopped
Preheat oven to 350.
Generously grease 2 large bread loaf pans and set aside.
In a large bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, pepper, cumin, and pecans. Toss to combine.
In a separate bowl, combine all remaining ingredeitns and whisk to combine.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir together, just until combined. The batter will be very stiff. Do not overbeat.
Divide the batter into the two loaf pans. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before turning out onto wire racks to cool completely.