Recipes for the Soul----Cranberry Orange Almond Bread

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Cranberry Orange Almond Bread

Servings: 16Ingredients:2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon Ground Ginger1/4 teaspoon Ground Nutmeg1/3 cup butter, softened1 cup white sugar1 teaspoon Pure Vanilla Extract2 teaspoons freshly grated orange zest2 eggs1/2 cup orange juice1 cup coarsely chopped fresh cranberries1/2 cup slivered almondsDirections:1. Preheat oven to 350 degrees F.

In large bowl combine first 6 ingredients.

Set aside.

2. In a bowl, cream butter with sugar and vanilla.

Add orange zest, eggs, and orange juice until well combined.

Gradually add orange mixture to dry ingredients.

Mix until just moistened.

Fold in cranberries and almonds.

3. Pour batter into well-greased 9x5-inch loaf pan and bake 55-60 minutes, or for mini-loaves use three 5 1/2x3-inch mini-loaf pans and bake 35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool at least 2 hours before cutting.If using dried cranberries, boil 2 cups water in small saucepan. Remove from heat and add 1 cup dried cranberries, cover and let stand 15 minutes. Drain but do not rinse. Substitute for fresh cranberries in Step 2.

If using frozen cranberries, do not thaw. Toss with dry ingredients in Step 1.

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