LRA: Bread Recipe - Almond Cranberry Loaf

A nice dessert style bread, great for that afternoon snack with a cup of tea or coffee.

Instructions

Preheat oven to 350°F

Butter a 9 x 5-inch 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

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

Substitutions

Replace 1/2 of the cranberries with chopped dried apricots, and use hazelnuts instead of almonds

*To sour milk, spoon 2-tbsp of lemon juice or white vinegar into measuring cup. Add enough milk to measure 1 1/2-cups. Let stand 5 minutes