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CRANBERRY ORANGE ALMOND QUICK BREAD Recipe

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This recipe for CRANBERRY ORANGE ALMOND QUICK BREAD is from TIME TO EAT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. flour
3 Tbsp. sugar
1 Tbsp. baking powder
¼ tsp. salt
1 c. dried cranberries
½ c. sliced almonds, toasted
1 lg. egg, room temp.
1 c. fat-free milk
1/3 c. canola oil
¾ tsp. grated orange zest
¾ tsp. almond extract
Directions:
Directions:
Set oven to 350°.
In a large bowl, whisk together dry ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened. Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts.

 

 

 

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