Cranberry Almond Orange Bread
Indulge in this sweet Cranberry Almond Orange Bread recipe from Bob’s Red Mill in Oregon.
Makes: 1 loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Bob's Red Mill Natural Foods
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Bob's Red Mill Natural Foods
Featured In: Tennessee Home & Farm
Ingredients
- 2 cups Bob’s Red Mill Whole Wheat Pastry Flour
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter, melted
- 1 egg
- 2/3 cup buttermilk
- zest from 1 large orange
- ⅓ cup fresh orange juice
- ½ cup almonds, chopped and toasted
- 1 cup dried cranberries
Instructions
- Heat oven to 375 degrees. Grease a 9-by-5-inch loaf pan.
- 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.
- Pour batter into prepared pan. Smooth top with spoon or spatula.
- Bake for 45 to 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.
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