cranberry, orange & almond quick bread
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.
prep time
10 Min
cook time
55 Min
method
Bake
yield
1 loaf
Ingredients
- 2 cups pastry flour (*whole wheat* pastry flour specified in original recipe)
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground mace or freshly grated nutmeg (my donation)
- 1 teaspoon salt
- 6 tablespoons butter, melted or coconut oil
- 1 - egg
- 2/3 cup buttermilk (i soured regular milk with white vinegar)
- 1 large orange, zest of
- 1/3 cup fresh orange juice
- 1/2 cup almonds, sliced or slivered, toasted (can substitute hazelnuts, pistachios, walnuts, pecans)
- 1 cup dried cranberries
How To Make cranberry, orange & almond quick bread
-
Step 1PREHEAT oven to 375°degrees. Grease a 9 x 5-inch loaf pan or mini-loaf pan.
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Step 2In 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.
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Step 3Pour 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.
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