My final design review for the term is this afternoon and we needed some snacks to serve for our guest reviewers. I wanted to bake a seasonal bread, but this is the time of year when seasonal produce is slim pickings. Cranberry hazelnut bread sounded like the perfect solution.

I picked up the dried cranberries and roasted hazelnuts from my local hippie market and I think that made a world of difference in the bread. It tastes incredibly. Very flavorful and hardy – exactly what we need on a cold fall afternoon. If I had a cup of tea to go with it, I would be in heaven.

I snatched the recipe from here and didn’t change a thing. Compared to other breakfast breads, this one appears to be generally healthy since it calls for so little oil and so much orange juice. Sadly I had to actually BUY eggs for the recipe, since the girls have stopped laying for winter.

I hope it turns out as well for you as it did for me. Enjoy!

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Written by Renee Wilkinson