CRANBERRY/ALMOND LOAF
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
Provided by TOOLBELT DIVA
Categories < 4 Hours
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 367.8, Fat 15.6, SaturatedFat 7.3, Cholesterol 71.8, Sodium 320.4, Carbohydrate 49.2, Fiber 2.3, Sugar 16.9, Protein 8
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ZULQARNAIN DOGAR
[email protected]I would definitely recommend this recipe to others. It's a delicious and versatile loaf that can be enjoyed for breakfast, lunch, or dinner.
Bumble Gaming
[email protected]This is a great recipe for a quick and easy breakfast or snack. I love the combination of cranberries and almonds.
Nuhamin Sintayehu
[email protected]Overall, I thought this was a good recipe. It was easy to follow and the loaf turned out well.
S N JANI
[email protected]The loaf didn't rise very much, so it was a bit dense. I'm not sure what I did wrong.
Abubakar Shafiq
[email protected]This loaf was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Wakil Ahmed
[email protected]I'm not a huge fan of cranberries, but I really enjoyed this loaf. The almonds helped to balance out the tartness of the cranberries.
SantaBlus
[email protected]This is my go-to recipe for cranberry almond loaf. It's always a crowd-pleaser.
Mudassar Ali Hussain Saleem
[email protected]Just made this loaf and it's delicious! The cranberries and almonds add a nice texture and flavor.
MD: ALAMIN ISLAM
[email protected]I've made this loaf several times now and it always turns out great. It's a delicious and easy recipe that's perfect for any occasion.
Mir Mir
[email protected]This cranberry almond loaf was a hit at my holiday party! It was moist and flavorful, with the perfect balance of sweetness and tartness. I will definitely be making this again.