Last week, a co-worker handed me a recipe for “Cranberry Almond Bread.” She told me it was “that amazing bread so-and-so’s mom brought into the school last week.” There almost always seems to be some amazing treat in our school kitchen (which has led many of us to both love and fear going in there) but I must have missed out on the bread because I don’t remember it at all. On the other hand, the last week of school was a whirlwind. I packed as much as I could into those last days of school so I’m not too surprised that I missed out on the usual kitchen treats!
A quick glance at the recipe told me it was something I could work with, so I brought it home with me to test out. I took it out tonight, and after my usual fiddling started to create the bread only to discover that I don’t own any almond extract. So I threw caution to the wind and let the contents of my fridge be my guide, and as I write this I am now eating a very delectable bread that would probably be unrecognizable to the person who wrote the original recipe, but is excellent and worth sharing anyway. (It is a rare thing to get a recipe right the first time you
make rewrite it, so I am savouring this moment!)
Orange Cranberry Bread
- 2 cups flour (I used 1 cup spelt and 1 cup whole wheat)
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 egg
- 1/3 cup orange juice
- 1/2 cup honey
- 1/4 cup applesauce
- 1/4 cup butter, melted
- 1 heaping Tbsp. orange marmalade
- orange zest (optional – I didn’t have any to add, but I think it will give the bread a nice orangey zing.)
- 1 1/2 cups fresh or frozen cranberries
- 1/2 tsp sugar (I used maple sugar)
- 2 Tbsp sliced almonds
Combine the flour, baking powder, and salt in a mixing bowl.
In a separate bowl, combine egg, honey, orange juice, applesauce, butter, marmalade, and orange zest.
Add the wet to the dry and stir until just moistened.
Fold in the cranberries.
Spread in a greased loaf pan. (I always put a piece of parchment paper in the bottom of my loaf pans – it makes it very easy to get the loaf out of the pan.)
Sprinkle the almonds and sugar on top.
Bake for 40 minutes at 375 degrees, then reduce heat to 350 and bake for an additional 20 – 30 minutes, or until a toothpick comes out clean. (You can see from the photo that I left mine in just a tad too long…) Remove from the pan and cool on a wire rack.