Almond Cranberry Loaf

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  • 3 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. each, baking soda and salt
  • 2 eggs, beaten
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  • 1 1/2 cups milk, soured* or buttermilk
  • 1/2 cup melted butter
  • 1 Tbsp. vanilla
  • 1 cup dried cranberries
  • 1/2 cup chopped toasted almonds

*To sour milk, spoon 2 Tbsp. lemon juice or white vinegar into measuring cup; pour in enough milk to make 1 1/2 cups. Let stand for 5 minutes, then stir.


Preheat oven to 350F. 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 center and add eggs, milk, butter and vanilla. Sprinkle with cranberries and almonds, and stir just until combined.

Spread into prepared pan, smoothing top. Bake for 65 to 75 minutes or until tester inserted in center comes out clean. Let cool in pan on rack tor 10 minutes. Remove from pan and transfer to rack to cool completely.


A variation: Replace half of cranberries with chopped dried apricots and use hazelnuts instead of almonds. Both are very good.

Source: A friend Marg

By Raymonde from North Bay, Ontario

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