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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From Ocean Spray flyer. It has been a many years since I've made this bread but my notes say it is yummy! My notes also say I added a 1/4 cup of chopped almonds to the batter and then used another 1/4 cup of sliced/slivered almonds for the topping. So I've adjusted the original to include this but feel free to leave the chopped almonds out of the batter itself. **Updated 12/7/11 - I've adjusted the bake time for this bread. The original times were definitely too long for this quick bread ** Ingredients:
2 cups flour |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1 egg |
1/4 cup 1% low-fat milk |
1/2 cup butter, melted |
2 teaspoons almond extract |
1/4 cup almonds, chopped |
1 1/2 cups fresh cranberries (may use frozen ones too, just do not thaw before use) |
1 tablespoon sugar (additional) |
1/4 cup almonds (slivered or sliced) |
Directions:
1. Preheat oven to 375F and grease a 8x4x2 loaf pan.
2. Combine the flour, sugar, baking powder, and salt in a medium bowl.
3. Combine the egg, milk, butter, and almond extract in a separate bowl.
4. Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix).
5. Stir in chopped almonds and cranberries.
6. Spread batter in loaf pan and then sprinkle with additional 1 tbls. sugar and then the slivered or sliced almonds.
7. Bake for 30 minutes.
8. REDUCE heat to 350F and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean.
9. Let cool 10-15 minutes before removing from pan to wire rack.
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