Prep 10 mins
Cook 1 hr 5 mins
Every year, The Dairy Farmers of Canada sponsor the printing and distribution of (what Canadians affectionately call) The Milk Calendar. Each page, starting with December of the previous year (in case you missed it), is a beautiful photograph, in colour, of a recipe for the month, and the applicable recipe neatly printed beside the photo. This year (2008), I started in December, because I love to bake "loaves" and this loaf is particularly appealing. Quoting directly, they say: "Moist, studded with fruit and nuts and made in one bowl - what more can you ask? A slice of this sweet loaf is perfect with a cup of tea or cafe latte..." Cooking Tip: *To sour Milk, spoon 2 tbsp (30 mL) lemon juice or white vinegar into measuring cup; pour in enough Milk to make 1 1/2 cups (375mL). Let it stand for 5 mins. then stir. For the Adventurous: replace half the cranberries with chopped dried apricots and use hazelnuts instead of almonds. Healthy Eating Tip: Don't deprive yourself of delicious baked goods over the holiday season. Forbidden foods will tantalize you all the more. Instead, choose modest-sized servings and savour the flavour. Allergy alert: If there is an aversion to nuts, simply eliminate the nuts and increase cranberries, or add raisins, or other chopped, dried fruit. You will like the combination. Butter substitution: Margarine, Vegetable Oil; Olive Oil: Unsweetened Apple Sauce, in the same measurement
- 3 cups all-purpose flour
- 3⁄4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 1 1⁄2 cups milk, soured (or buttermilk)
- 1⁄2 cup butter, melted
- 1 tablespoon vanilla
- 1 cup dried cranberries
- 1⁄2 cup toasted almond, chopped
- Preheat oven to 350 F (180 C).
- Butter a 9 x 5 inch loaf pan, or line with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Make a well in the centre and add beaten eggs, Milk, butter and vanilla.
- Sprinkle with cranberries and almonds; stir just until combined.
- Spread into prepared pan, smoothing top.
- Bake for 65 to 75 mins, or until tester inserted in centre comes out clean.
- Let cool in pan on rack for 10 minutes.
- Remove from pan and transfer to rack to cool completely.
Thanks for a great recipe! I didn't change a thing! Very moist and full of flavor! Slices beautifully! Thanks for sharing!
If only there were more stars! Golly this is good. Really moist, just the right sweetness, slices beautifully. This makes a nice big dense loaf which you can slice quit thin. I took Toolie up on her suggestion and used half dried cranberries (the orange infused ones from Trader Joe's) and half dried apricots. I also used chopped macadamia nuts instead of almonds and used buttermilk. I was a bit surprised by the amount of vanilla (a tablespoon seemed a bit much) but trusted the recipe and it was perfect. My loaf popped right out of its pan and was delicious when fresh yestereday and just as good today (I don't think I'll ever find out how good it might be on day three LOL). Thank you, diva!!