Friday, January 15, 2010

Cranberry bread

With a touch of almond flavoring, this has become our new favorite of all the cranberry breads we've tried! It's a sweet holiday bread which goes well with afternoon tea.

Cranberry Bread

1-1/2 c dried cranberries
Boiling water to cover

1 c flour
1 c whole wheat flour
1 c sugar
1 T baking powder
1/2 t baking soda
1 t cinnamon
1/2 t nutmeg
1/2 t salt

1/4 c canola oil
3/4 c apple juice concentrate, thawed
2 eggs
2 t almond extract
1 t vanilla extract

Cover the cranberries with hot water and let them soften for about 15 to 20 minutes. Mix the dry ingredients in a large bowl, and the wet ingredients in a glass measuring cup. Add the cranberries to the dry mix before adding the liquids. Mix thoroughly and scrape into a loaf pan. Bake at 350 for 50 to 55 minutes.


Melissa said...

Wow you were not kidding when you said it was real fast. When I finally get some eggs this is the first thing I will be making. Thanks for sharing! (Found through Make it from Scratch)

Cyndi L said...

Thanks for visiting Melissa! I hope you love this as much as we do :-)