Spice Bread with Cranberry Compote
From Bon Appetit November 2017
8 servings
From Bon Appetit November 2017
8 servings
- 6 Tbsp. unsalted butter, plus more for pan
- 1/2 tsp. juniper berries
- 4 tsp. quatre epices or Chinese five-spice powder
- 12 dried apricots
- 1 cup whole milk, divided
- 2 large eggs
- 1 cup demerara or raw sugar
- 3/4 tsp. plus 1/2 tsp. kosher salt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 10-oz. bag fresh or frozen cranberries
- 3/4 cups granulated sugar
- 1 tsp. finely grated orange zest
- Creme fraiche and fennel fronds (for serving)
- Preheat the oven to 350°F. Butter an 8 1/2x4 1/2" metal loaf pan; set aside. Grind juniper berries in spice mill or with mortar and pestle, transfer 1/4 tsp. to a small bowl, and mix in quatre epices, set aside.
- Combine apricots and 1/4 cup hot water in a small bowl and let sit until apricots plump slightly, 8-10 minutes. Transfer apricots and soaking liquid to a blender; add 1/2 cup milk and puree until smooth. Transfer puree to a large bowl.
- Cook remaining 6 tablespoons of butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Remove from heat.
- Whisk eggs, demerara sugar, , 3/4 tsp. salt, and remaining 3/4 cups milk into apricot puree. Whisk all-purpose flour, wheat flour, baking powder, baking soda, and reserved spice mix in a medium bowl to combine. Add dry ingredients to apricot mixture and whisk until no lumps remain. Whisking constantly, gradually add brown butter. Scrape batter into prepared pan and bake until top of bread is golden brown and a tester is inserted into the center and comes out clean 40-45 minutes. Let bread cool in pan.
- Meanwhile, cook cranberries, granulated sugar, orange zest, 1/2 tsp. salt, and 3/4 cup water in a small saucepan over medium heat, stirring occasionally, until cranberries are just starting to burst, 8-12 minutes.
- Slice bread 1" thick and divide among plates. Top each with a dollop of creme fraiche and 2 Tbsp. cranberry sauce. Scatter a few fennel fronds over.
- Do ahead: Bread can be baked 1 day ahead; store tightly, covered at room temperature.
- Cranberry compote can be made 2 days ahead; let cool, then cover and chill.