This recipe is taken from the 2008 Milk Calendar. 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 a café latté.
- Prep: 10 min
- Cooking: 1 h 5 - 1 h 15
- 3 cups (750 mL) all-purpose flour
- 3/4 cup (180 mL) packed brown sugar
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 2 eggs beaten
- 1 1/2 cups (375 mL) Milk soured* or buttermilk
- 1 tbsp (15 mL) vanilla extract
- 1 cup (250 mL) dried cranberries
- 1/2 cup (125 mL) almonds toasted and chopped
- 1/2 cup (125 mL) butter melted
Preheat oven to 350 °F (180 °C). Butter a 9 x 5-inch (22 x 12-cm) 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 eggs, milk, butter and vanilla extract. Sprinkle with cranberries and almonds; stir just until combined.
Spread into prepared pan, smoothing top. Bake for 65 to 75 min or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 min. Remove from pan and transfer to rack to cool completely.
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 (375 mL). Let stand for 5 min, then stir.
For the Adventurous: Replace half of 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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 79 mg|