Recipe by Real Simple.
I love cranberries in almost anything. This loaf has the perfect blend of tangy, sweet, soft and crunchy. I used pecans rather than hazelnuts, just because that's all I had, but I don't think you can go wrong either way.
What you'll need
1 cup Hazelnuts
2 tbsp Unsalted butter, melted, plus more for the pan
1 1/2 cups All-purpose flour
1/3 cup Sugar
1/4 cup Light brown sugar, packed
1 tbsp Baking powder
1/2 tsp Kosher salt
1/2 cup Whole milk
1 tbsp Orange zest, finely grated
1/2 tsp Vanilla extract
1 1/2 cups Cranberries, fresh or frozen
1. Heat oven to 350°F. If using hazelnuts, spread them on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop.
2. Butter an 8 1/2-by-4 1/2-inch loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt.
3. 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 overmix). Fold in the hazelnuts and cranberries.
4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-65 minutes, then transfer to a wire rack to cool completely.