A zesty quick bread perfect for fall, this Cranberry Orange Almond Bread is made using our whole wheat pastry flour for a little extra nutrition. This loaf would be a great hostess gift for the upcoming holiday season. Simply make a few loaves, wrap securely and freeze. Then, the morning before a party, remove from the freezer and add a bow or cute label (we love
these). No hostess is going to turn down a loaf of homemade quick bread. We love this bread plain or with a little bit of butter. It's not overly sweet, so you might prefer whipped honey butter or jam if you need a treat. It makes a great bread for breakfast or snacking any time of day.
Cranberry Orange Almond Bread
- 2 cups Whole Wheat Pastry Flour
- 1 cup Sugar
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt
- 6 Tbsp Butter, melted
- 1 Egg
- 2/3 cup Buttermilk
- Zest of 1 large Orange
- 1/3 cup fresh Orange Juice
- 1/2 cup Almonds, chopped and toasted
- 1 cup dried Cranberries
STEP 1: Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan.
STEP 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together butter, egg, buttermilk, orange zest, and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in almonds and cranberries.
STEP 3: Pour batter into prepared pan. Smooth top with spoon or spatula. Bake for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely.
Thanks,
Lucy