Cranberry, Orange & Almond Quick Bread

C G

By
@Celestina9000

Bob's Red Mill. Note: I used a mini-loaf pan to bake the bread as two small loaves. Can be prepared with all whole wheat pastry flour, unbleached white pastry flour or a combination of the two.


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Comments:

Serves:

1 loaf

Prep:

10 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 c
pastry flour (*whole wheat* pastry flour specified in original recipe)
1 c
sugar
1 tsp
baking powder
1/4 tsp
baking soda
1/8 tsp
ground mace or freshly grated nutmeg (my donation)
1 tsp
salt
6 Tbsp
butter, melted or coconut oil
1
egg
2/3 c
buttermilk (i soured regular milk with white vinegar)
1 large
orange, zest of
1/3 c
fresh orange juice
1/2 c
almonds, sliced or slivered, toasted (can substitute hazelnuts, pistachios, walnuts, pecans)
1 c
dried cranberries

Directions Step-By-Step

1
PREHEAT oven to 375°degrees. Grease a 9 x 5-inch loaf pan or mini-loaf pan.
2
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, ground mace or nutmeg and salt. In a small prep bowl, whisk together melted butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in the toasted almonds and cranberries.
3
Pour batter into prepared pan. Smooth top with spoon or spatula. Bake for 45–55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American