CRANBERRY/ALMOND LOAF
Every year, The Dairy Farmers of Canada sponsor the printing and distribution of (what Canadians affectionately call) The Milk Calendar. Each page, starting with December of the previous year (in case you missed it), is a beautiful photograph, in colour, of a recipe for the month, and the applicable recipe neatly printed beside the photo. This year (2008), I started in December, because I love to bake "loaves" and this loaf is particularly appealing. Quoting directly, they say: "Moist, studded with fruit and nuts and made in one bowl - what more can you ask? A slice of this sweet loaf is perfect with a cup of tea or cafe latte..." Cooking Tip: *To sour Milk, spoon 2 tbsp (30 mL) lemon juice or white vinegar into measuring cup; pour in enough Milk to make 1 1/2 cups (375mL). Let it stand for 5 mins. then stir. For the Adventurous: replace half the cranberries with chopped dried apricots and use hazelnuts instead of almonds. Healthy Eating Tip: Don't deprive yourself of delicious baked goods over the holiday season. Forbidden foods will tantalize you all the more. Instead, choose modest-sized servings and savour the flavour. Allergy alert: If there is an aversion to nuts, simply eliminate the nuts and increase cranberries, or add raisins, or other chopped, dried fruit. You will like the combination. Butter substitution: Margarine, Vegetable Oil; Olive Oil: Unsweetened Apple Sauce, in the same measurement
Provided by TOOLBELT DIVA
Categories < 4 Hours
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F (180 C).
- Butter a 9 x 5 inch loaf pan, or line with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Make a well in the centre and add beaten eggs, Milk, butter and vanilla.
- Sprinkle with cranberries and almonds; stir just until combined.
- Spread into prepared pan, smoothing top.
- Bake for 65 to 75 mins, or until tester inserted in centre comes out clean.
- Let cool in pan on rack for 10 minutes.
- Remove from pan and transfer to rack to cool completely.
Nutrition Facts : Calories 367.8, Fat 15.6, SaturatedFat 7.3, Cholesterol 71.8, Sodium 320.4, Carbohydrate 49.2, Fiber 2.3, Sugar 16.9, Protein 8
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UMMI KALSOOM
[email protected]Overall, I was disappointed with this recipe.
Linh Thai
[email protected]I found the recipe to be a bit confusing.
Nqaaa Ncube
[email protected]The loaf didn't turn out as moist as I expected.
ZAM Sialkoti
[email protected]This loaf is a bit too sweet for my taste.
Mason Cline
[email protected]I'll definitely be making this loaf again.
gamer girly straeberry OWA OWA
[email protected]This loaf is perfect for a holiday breakfast or brunch.
Classic Funzy
[email protected]I love the tart and nutty flavor of this loaf.
Disko Gaming YT
[email protected]This loaf is a great way to use up leftover cranberries.
Nazly Fuentes
[email protected]5 stars! This loaf is a keeper.
David Demery
[email protected]This loaf is so easy to make and it tastes amazing! I'll definitely be making it again.
Shamila Minhaj
[email protected]I've made this loaf several times and it always disappears quickly! It's a favorite of my family and friends.
Fizzah Noor
[email protected]This loaf is perfect for a holiday breakfast or brunch. It's also a great gift to give to friends and family.
abdul qayoom
[email protected]I love the combination of cranberries and almonds in this loaf. It's a great way to use up leftover cranberries after Thanksgiving.
Keearia Duncan
[email protected]This loaf is so moist and flavorful! The cranberries and almonds add a nice tart and nutty flavor.
nanziri ruth
[email protected]I've made this loaf several times and it always turns out perfect. It's a great recipe to have on hand for a quick and easy breakfast or snack.
Hamza Vlog
[email protected]This cranberry almond loaf was a hit at my holiday party! Everyone loved the moist and flavorful crumb, and the cranberries and almonds added a festive touch.