Cranberry Original Blue Bread
Makes 1 loaf
½ cup Port wine (or water)
½ cup dried cranberries
2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
6 ounces Point Reyes Original Blue, crumbled & divided
½ cup chopped toasted pecans
1 cup semi-sweet chocolate chips
1 egg
½ cup honey
⅔ cup fresh squeezed orange juice
1 tablespoon orange zest
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan.
In a small pan, heat Port over low heat. When it begins to bubble, stir in cranberries and remove from heat. Let sit for 10 minutes, then drain cranberries, discarding Port.
In a medium bowl, combine flour, salt, baking powder and baking soda. Add about 4 ounces of Original Blue crumbles, cranberries, pecans and chocolate chips. Toss to coat.
In another small bowl, whisk together egg, honey, orange juice and zest. Pour the egg mixture into the flour mixture and stir just until blended.
Pour batter into the prepared pan. Sprinkle remaining Original Blue crumbles on top of batter.
Bake for 50 minutes or until a toothpick inserted near the center comes out clean. Allow to cool in the pan for 10–15 minutes. Remove to a wire rack to finish cooling.
Serve as-is or slathered with butter.
