Almond - Poppyseed Loaf With Cranberries |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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Stuffed with slivered almonds, poppyseeds and cranberries, laced with almond extract and made tender with natural almond butter, it was a huge hit at the office. They couldn't believe I only brought in one! Ingredients:
1 1/2 cups flour |
1 cup whole wheat pastry flour |
1/2 cup granulated sugar |
2 tbsp poppy seeds |
1/4 tsp nutmeg |
1 tbsp baking powder |
1 cup 1% milk |
1/4 cup melted butter |
2 tbsp almond butter |
1 egg |
1 tsp vanilla |
1 tsp almond extract |
1/3 cup slivered almonds |
1 cup fresh or frozen cranberries, roughly chopped |
Directions:
1. Preheat oven to 350F, grease a loaf pan.
2. In a bowl, whisk flours, sugar, poppy seeds, nutmeg and baking powder. Set aside.
3. In a large bowl, beat milk, butter, almond butter, egg, vanilla and almond extract.
4. Add flour mixture and stir just to combine.
5. Fold in almonds and cranberries.
6. Bake 1 hour 10 minutes.
7. Cool in pan 30 minutes, then turn out and cool on a wire rack
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