Lemon Cranberry Anise Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 cups unbleached all-purpose flour |
1 cup whole wheat flour |
2 teaspoons anise or 2 teaspoons fennel seeds, crushed |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 medium banana |
1 1/2 cups buttermilk |
1 egg |
1 egg white |
1/2 cup light brown sugar, firmly packed |
2 tablespoons canola oil |
2 tablespoons lemon juice |
1 tablespoon lemon, rind of, shredded |
1 teaspoon vanilla extract |
1/3 cup dried cranberries |
Directions:
1. Preheat oven to 3500F.
2. Spray an 8-1/2 x 4 in.
3. loaf pan with non-stick cooking spray; set aside. In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt unti l well combined.
4. In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth.
5. Pour mixture into the dry ingredients; stir just until moistened.
6. Stir in the cranberries.
7. Spoon into the prepared pan.
8. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the pan; cool completely on a wire rack.
|
|