BREAD RECIPE: Almond Cranberry Loaf
 

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

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 

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