This
Cranberry Bread contains the delightful combination of ruby red
cranberries, colorful candied mixed peel and toasted almonds. It has a
bread-like texture that begs to be served in thick buttered slices
with a hot cup of tea. I found this recipe in Jane Grigson's
'Fruit Book' where she tells us to leave it for a day or two before
cutting as it improves with age.
You may be surprised to find that I have used
fresh cranberries in this bread instead of dried. Many
recipes today have moved away from using 'fresh' for the more readily
available 'dried' cranberries. Dried cranberries do have a sweeter taste and
softer texture but I think it is a shame not to use fresh when they
are in season. I know raw cranberries are quite
bitter tasting with a hard outer skin, but once they are baked their
tartness softens as do their skins.
Now, we often think that
quick breads should be eaten immediately after baking. Although
this may be the case for most quick breads, it does not apply here.
This Cranberry Bread is, as I mentioned above, very bread-like with a
lower fat content than most other quick breads so it does need a day or two
after baking to give it time to soften and
to allow all the flavors to ripen and mingle. While perfect during the
holiday season, don't limit it to just a fall and winter treat. Make sure to freeze an extra bag or two when fresh cranberries
are in season so that you can
make this bread anytime of the year.
Butter, or spray with a nonstick
vegetable, a 9 x 5 x 3 inch (23 x 13 x 8 cm)
loaf pan. Preheat oven to 350 degrees F (180 degrees C). (Note:
if you are using a dark colored pan reduce the oven temperature
to 325 degrees F (160 degrees C).)
In a large bowl whisk together the sifted flour, sugar,
baking powder, salt, and orange zest. In a separate bowl whisk
together the beaten egg, melted butter, vanilla extract and milk.
Stir the wet ingredients into the dry ingredients. Mix in the
fruit and nuts. Pour into the prepared pan and bake for about 70
minutes or until a toothpick inserted into the center of the cake
comes out clean. Remove from oven and let cool on a wire rack.
Wrap in aluminum foil and store for a few days before serving.
It can be frozen.
Makes one - 9x5 inch loaf
The best way to enjoy this bread is to spread a little butter on each slice.
Note:
To toast almonds, spread on a baking sheet and place in a 350 degree F
(180 degree C) oven for 5-10 minutes until lightly brown. Watch
carefully as they can burn easily. Cool before using.
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