It’s the beginning of a crazy week from traveling to cooking.  I wanted to share this awesome play called No Reservations coming to Skybox at The Adrienne Theater in Philadelphia, PA. from New York Times best-selling humorist Josh Piven.  No Reservations is a thoroughly modern retelling of the Nativity, a classic tale re-imagined for our times: iPhones, TMZ, the Twitterverse, and an unforgettable “reality” show featuring a very timely birth.  This highly original madcap holiday comedy satirizes our celebrity-obsessed, media-saturated culture, and asks what the age-old story of Christmas might look like today. 

No Reservations runs November 26 through December 15, with a preview night on Tuesday, November 26 and opening night on Friday, November 29, 2013. for tickets go to www.brownpapertickets.com/event/449685. Performances take place at The Skybox @ The Adrienne Theater, 2030 Sansom Street, 3^rd Floor, in Center City, Philadelphia.  For more information, call 267-225-7175, follow @no_reservations on Twitter and like No Reservations The Play on Facebook.

Now you’re probably wondering, “what does the Cranberry bread have to do with anything here?”  Well in the play there is a mention of bread and rolls. I figured since the play is about the holidays why not make a cranberry pecan bread to go along with this post?  I hope you enjoy this delicious bread with family and friends this holiday season.

Ingredients:

2 Cups of Cranberries

1/2 cup of crushed pecans

2 Cups of All Purpose Flour, a little extra for pan

1 Cup of Light Brown Sugar

1/2 cup of granulated sugar

1 1/2 teaspoon of Baking powder

1/2 teaspoon of Baking soda

4 Tablespoons of unsalted butter, melted, a little extra for pan

3/4 cups of Milk (you can substitute with Almond or any other)

1 Large egg, beaten

Pinch of Cinnamon

Pinch of Nutmeg

Preparation:

Preheat oven to 350 degrees. Butter and flour a loaf pan. Place to the side.

In a large bowl whisk together dry ingredients, Flour, Salt, Cinnamon, Nutmeg, Baking soda, Baking powder, Brown sugar and sugar.  Set aside.  In another bowl whisk together butter, eggs and milk, then pour the wet into the dry.  Start to fold in cranberries.

Pour batter into the loaf pan. Bake for about 1hr and 20 minutes or until toothpick comes out clean.  Half way through turn pan around once.

The hardest part is to let the bread cool for about 20 to 30 minutes before serving.  I love hot bread right out of the oven.

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