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Cranberry-Walnut Bread Recipe

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This recipe for Cranberry-Walnut Bread is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:  
4 T. butter, softened
1/4 c. vegetable oil
1/3 c. granulated sugar
1/3 c. brown sugar, packed
2 lg. eggs
1-1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 tsp salt
1 tsp. vanilla extract
1/8 to 1/4 tsp. almond extract, optional
3/4 c. sour cream or yogurt
2 c. flour
1 c. dried cranberries
1/2 c. walnuts
sparkling sugar or Demerara, for topping (optional)
Directions:
Directions:
Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. In a mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add eggs, beating to combine. Stir in the baking powder, baking soda, cinnamon, salt, the vanilla and almond extracts, sour cream. Place flour in a food processor with the dried cranberries. Process until the berries are coarsely chopped. Add the nuts, and process briefly, just until the nuts are chopped up a bit. Stir the flour mixture into the wet ingredients, mixing just until everything is thoroughly combined. Scoop the batter into the prepared loaf pan. Sprinkle loaf with white sugar or Demerara sugar. Bake for 45 to 55 minutes, until a toothpick comes out clean. Remove the bread from the oven. Allow to cool in the pan for 10 minutes, then turn it out onto a rack to cool completely before slicing. Store bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage. Makes 1 loaf.
Number Of Servings:
Number Of Servings:
10 mins
Preparation Time:
Preparation Time:
1 loaf

 

 

 

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