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Cranberry Orange Almond Bread
Pastry flour makes this whole grain quick bread terrifically tender
2 cups
Bob’s Red Mill Whole Wheat Pastry Flour1 cup
Bob’s Red Mill Cane Sugar1 tsp
Bob’s Red Mill Baking Powder¼
tsp
Bob’s Red Mill Baking Soda1 tsp Salt
6 Tbsp Butter, melted
1
Egg
²⁄₃ cup Buttermilk
zest
from 1 large Orange
¹⁄₃ cup fresh Orange Juice
½
cup Almonds, chopped and toasted
1 cup Dried Cranberries
Preheat oven to 375°F. Grease a 9x5-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 45–55 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.
Makes one 9x5-inch loaf.
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© 2016 Bob’s Red Mill Natural Foods, Inc.