Fat Friday: Cranberry bread

January 23rd, 2010 | Author: The Cool Cook

This is a treat for the family and a recipe that, for once at least, is complete without you having to find your way to another page. Recipes containing cranberries are very good for you, as you probably already know, and the fruit themselves are very easy to obtain these days. Expect a run on them, though, if this bread becomes a kitchen staple.

Fat Friday: Cranberry bread

via Cooking Gadgets by Cyndi Lavin on 22/01/10

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 and is delightful at other times of year too.

bread-cranberry

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.

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