Cranberry Tea Bread

Written Sunday, May 30th, 2010 by Theresa H Hall

This is one of the recipes we prepared in culinary school. Quick and easy it is, to combine the ingredients and put it into to bake. By the time your dinner is on the table, the bread will be ready to eat, hot out of the oven, as dessert. Add some ice cream on the side or top it with freshly whipped cream. Either way, it will be a huge and delicious hit.

Quick Breads/ Cranberry Tea Bread

Batter:

6 1/2 oz butter

5 oz sugar

2 large eggs

2 T orange zest

1 t almond extract

1 T orange juice

7 oz A. P. flour

1/2 t baking soda

3 oz buttermilk

1/2 c dried cranberries

1/2 c raw almonds chopped

10 X glaze with flavoring if desired

Instructions:

1) Cream butter and sugar.

2) Add eggs one at a time.

3) Add the juice and then the zest and almond extract.  Blend together.

4) in a separate bowl sift the flour and baking soda.  Add 1/3 to the batter.

5) Add 1/3 buttermilk, mix. More flour, more milk, until blended.

6) Fold in fruit and nuts.

Pour into greased loaf pans; 1 large or 3 small pans.

Bake 45 to 50 minutes for large and 25 minutes for smaller loaves. Make sure cake tester comes out clean. You may glaze if you wish.  Cool on rack.

Freeze a couple of weeks wrapped in plastic wrap.  Shelf life is only a few days.

Tags: baking, Cranberry Tea Bread, Half Hour Meals, Quick Breads

This entry was posted on Sunday, May 30th, 2010 at 03:03 pm and is filed under Baking Tips, Trying Something New, Writing. You can leave a response, or trackback from your own site.