I was so excited to find Ocean Spray cranberries in the Netherlands grocery stores when we first moved overseas. The happy bag of red berries was an instant passport to memories of Thanksgivings and Christmases in Texas. If you’re lucky enough to have a freezer in Europe, grab an extra bag or two and save this recipe for when peaches are ripe next summer, cranberries freeze well! Or open up a can of peaches, drain excess liquid, and enjoy this bread with a warm cup of tea in the wintertime.
1 cup (120 grams) all-purpose flour (patentbloem in Dutch)
1 Tablespoon baking powder
½ tsp salt
1 tsp ground cinnamon (kaneel)
½ tsp ground nutmeg
1 cup (120 grams) whole wheat flour (Volkorenmeel is whole wheat flour in Dutch, but I also used boerenbrood/pain de campagne in Belgium and it worked too)
1/3 cup (60 grams) brown sugar
1/3 cup (60 grams) white sugar
1/2 cup (50 grams) chopped pecans
1 cup mashed peaches
3/4 cup buttermilk (karnemelk/babeurre in Dutch/French) See Pearl of Wisdom below
1/4 cup vegetable oil
1 egg, beaten
1 tsp vanilla extract
1 12-ounce (340 g) package fresh cranberries (rinse and throw away mushy ones)
Preheat the oven to 375 F (190 Celsius)
Combine all-purpose flour, baking powder, salt, cinnamon, and nutmeg into a large bowl. Add whole wheat flour, brown sugar, white sugar, and pecans. Mix well. Create a well in the center of the mixture and set aside.
In another bowl, combine drained, mashed peaches, buttermilk, oil, egg, and vanilla and mix well. Add to the ingredients, stirring just enough to moisten ingredients, then fold in cranberries.
Spoon into a greased Bundt or loaf pan and bake for 45 to 55 minutes. Test with a toothpick to ensure center is done. Cool the pan on a wire rack for 15 minutes. Remove from the pan and serve warm.