Joey's StoryI love this quick bread to eat with cream cheese or butter and to give as a gift. It also goes well at holiday bake sales.
all purpose flour
1 1/2 tsp
chopped fresh/frozen cranberries*
toasted slivered almonds
1PREHEAT: oven to 350*F
Mix flour, baking powder, ginger, soda, salt and nutmeg in a large bowl.
2BEAT: together: butter, sugar, and vanilla until light and fluffy.
ADD: zest, OJ and eggs. Mix well
3Gradually add to flour mixture until just moistened. Gently stir in cranberrys and toasted almond slivers.
4YIELD: This will make 3 mini loaves or 1 large.
PREPARE: pan with baking spray, or grease and flour.
POUR: into prepared 3 mini loaf pans or 1 large loaf pan.
BAKE: minis 35-40 min full loaf 60 min
5TIPS: Whole fresh Cranberrys will keep in the freezer, so buy extra to take you through those long winter months.
To use dried cranberrys (Craisins) Cover 1 Cup of craisins with 2 C boiling water. Cover, steep 15 min. drain and add to mix.
SPICES;nutmeg isn't one of my fave spices I sometimes sub cinnamon or skip entirely