Ingredients: |
Ingredients: 1½ cups fresh or frozen cranberries
2½ cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs
1 cup buttermilk
⅓ cup butter, melted
1½ tsp. almond extract
⅔ cup chopped almonds, toasted if you like
White Chocolate Glaze:
¼ cup white baking pieces
3 Tbsp. powdered sugar
1 Tbsp. French vanilla liquid coffee creamer
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Directions: |
Directions:Rinse cranberries in cold water; drain. Grease bottom and ½ inch up the sides of one 9x5x3-inch loaf pan. Line bottom of pan with waxed paper; grease. Set aside. In large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
In medium bowl, combine eggs, buttermilk, melted butter & almond extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Fold in cranberries & chopped almonds. Spoon batter into prepared pan, spreading evenly.
Bake in a 325º oven about 1 hr. 15 minutes or until a wooden skewer inserted comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap & store overnight before slicing. Before serving, drizzle with White Chocolate Glaze.
White Chocolate Glaze: In a small, microwave-safe bowl, microwave white baking pieces on 50 percent power (medium) for 1½ to 2 minutes or until melted and smooth, stirring once or twice. Stir in powdered sugar and French vanilla liquid coffee creamer. If necessary, stir in additional coffee creamer, 1 tsp. at a time, until glaze reaches drizzling consistency. Makes ¼ cup. |
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