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Sweet: Cranberry Almond Bread




Source of Recipe


Linda Klann


Recipe Introduction


1st Place Winner

WSCGA Creative Cranberry Contest, Wisconsin State Fair, August 5-15, 1999




List of Ingredients




2 cups flour

1 egg, lightly beaten

3/4 cup sugar

1 tablespoon grated orange zest

2 teaspoons baking powder

1 teaspoon almond extract

1/2 teaspoon salt

1 cup fresh or frozen Wisconsin cranberries, halved

3/4 cup whole milk

1 cup sliced almonds

6 tablespoons melted butter



Recipe



Preheat oven to 325 degrees. Grease a 9 x 5 loaf pan. In a large bowl blend the flour, sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, egg, orange zest and almond extract. Add the wet ingredients to the dry ingredients and stir just until no streaks of flour remain. Fold in the cranberries and almonds.

Pour batter into prepared loaf pan and spread evenly. Bang the pan once or twice on the counter to remove any air pockets. Bake for 1 hour and 10 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cook the bread in the pan for 10 minutes and then turn onto a rack to cool completely before slicing. Makes one loaf.