Saturday, July 18, 2020
31 Days of Bread in July: Cranberry Almond Bread
It is late, but I just got the bread out of the oven. I should have done it earlier today, but was busy enjoying company. This is a perfect bread for Christmas with the beautiful red in the bread as well as the wonderful almond flavoring. I have made it in the past with chopped frozen cranberries, which is my favorite. But, I had some dried cranberries to use so I put those in and chopped up some almonds as well. Because it was late, I didn't chop it myself but took the lazy route and used the food processor to chop.
This recipe is from the Beacon's Ray Bed and Breakfast, but I couldn't find it online to link to it. They get all the credit if you like it.
3/4 cup vegetable oil
1 cup sugar
1 teaspoon almond extract
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups plain yogurt or sour cream
1 1/2 cups copped or dried cranberries (frozen work best)
In a large bowl, cream oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract. Add cranberries. In medium bowl, sift dry ingredients. Add to creamed mixture, alternating with yogurt or sour cream, beating after each addition. Preheat oven to 350 degrees. Spray two loaf pans. Spoon batter into pans. Bake 45 minutes to 1 hour.
So, I didn't read the directions before I made it, and I just dumped the wet ingredients in first and then the dry and then added the cranberries. It still worked. The recipe usually looks much nicer than my pictures. They don't put ground up almonds in it and they chop the cranberries by hand as well. But, considering the hour, it is good I even got this done to post.