Cranberry/Almond Loaf
Ready In: 1 hr 15 mins
Serves: 10-12
Yields: 1 loaf
Ingredients
- 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
Directions
- 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.
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