I tend to have an optimistic outlook on life. Which is why, even after today’s 12-hour lecture/lab/review session marathon, I can honestly say that there are some really great things about spending so much time in class as a second year medical student. For one, these long days of study provide protection from the frigid temperatures outside. When most of my activities are housed in one building or in the hospital, which is a short underground tunnel walk away, I can almost forget that it’s zero degrees outside! From a nerdier standpoint, it’s pretty rewarding to walk away from day of class knowing that I’ve accumulated a great deal of knowledge, which I’ll be putting to use to take care of people scarily soon. But perhaps the biggest advantage of being in class so much these days is that I am constantly surrounded by my wonderful, intelligent, and most importantly, dessert-loving classmates.
Among our class, there is a strong culture of baked-goods-passing during lecture. I couldn’t help but laugh when a few weeks ago, as we were being schooled on the detrimental effects of diabetes and the rampant pace at which it is growing in the U.S. as our diets continue to deteriorate, a box chock-full of chocolate cake and cookies was making its way around the room. While as med students, we know the importance of eating healthily, we also know that desserts, in moderation, definitely boost our moods and make all the learning we do just that much more enjoyable. Because of this, I am never at a loss for people with whom to share my late night baking experiments, and I am a regular provider of in-class sweets.
My most recent contribution was cranberry orange bread with dark chocolate chunks. I had a stash of cranberries in my freezer that needed to be put to a noble use. Kate had been telling me about a great recipe she had for cranberry orange bread, and while I usually consult far too many books and websites before settling on a recipe to make, I trusted Kate’s judgment on this one and I’m so glad I did. This bread was dense, but extremely moist. The dark chocolate chunks were optional, but I’d highly encourage adding them. They added depth to the bread and helped cut through the acidity of the fresh cranberries and orange. Like many baked goods I’ve shared here recently, this would be great to serve at any occasion, but from my experience, it is especially suited to serve as a mid-lecture pick-me-up.
Cranberry Orange Bread with Dark Chocolate Chunks
Adapted from The Shared Table
2 cups all-purpose flour
1 cup sugar
1½ teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
¼ cup butter, softened
¾ cup orange juice
1 tablespoon grated orange rind
1 egg, room temperature and beaten
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped bittersweet chocolate
One large (9×5) or two small (7½ x 3½) loaf tins, greased or Teflon. If glass, reduce oven heat to 325
In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in the butter until the mixture resembles coarse cornmeal.
In small bowl combine orange juice and grated rind with the beaten egg. Pour the liquid into the dry ingredients and mix just enough to dampen. Don’t beat. Carefully fold in the nuts and cranberries.
Butter pan well, line the long sides and bottom with one length of wax paper, butter paper in place, for easy removal of the loaf. The mixture will be stiff and must be pushed into the corners of the pan with a spoon or spatula. Form it slightly higher on the sides to compensate for the rising crown.
While oven preheats to 350°, allow the filled pan to rest.
Bake in the the oven until the loaf tests done when pierced in the center with a metal skewer or toothpick, about 50-60 minutes. If it comes out clean and dry, the loaf is baked. If moist particles cling to the pin, return the loaf to the oven for an additional 10 minutes. Test again.
Remove bread from the oven . Carefully turn from the pan, peel the wax paper away and cool on a metal rack. An easy way to remove the loaf is to turn the pan on its side, tug gently at the leading edges of the wax paper to work the loaf loose. Allow the loaf to age overnight before slicing.