Cranberry Quick Bread
3/4 C. milk mixed with 1 T. lemon juice
1/2 C.. oil
1 C. sugar
2 eggs
3 T. grated orange peel
1 t. vanilla
1 t. almond extract
2 1/2 C. flour
2 t. baking powder
1 t. baking soda
1 C. chopped toasted almonds or pecans (toasting optional)
2 C. chopped cranberries
In a large bowl of an electric mixer, stir together milk and lemon juice until
milk is slightly thickened (about 1 minute). Add the next 6 ingredients and beat
until well blended. Add the remaining ingredients and mix until just well
blended. Do not over beat.
Divide batter between 4 mini loaf pans that have been greased and lightly
floured. Place in a 325� F. oven and bake for 40-50 minutes or until a cake
tester inserted in center comes out clean. Allow to cool in pans for 15 minutes,
then remove and cool completely on a rack. When cool, drizzle tops with glaze.
Yields: 4 loaves.
Orange Glaze:
1 T. orange juice
1/2 C. sifted powdered sugar
1 t. grated orange peel
1 T. finely chopped nuts |