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Taste of Autumn: Cranberry Orange Almond Bread Recipe

by Rona Berg

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With a nip in the air, and Thanksgiving just around the corner, it’s a good time to gather the clan in the kitchen and get a taste of autumn with some creative baking! If you are ambitious, fall and winter are great times to try baking your own yeast bread. And if you are not, quick breads are quick and super-easy—baby steps!

This recipe features delicious autumn ingredients like cranberries, buttermilk and almonds and is sure to be a crowd pleaser. It’s perfect with a cup of afternoon tea, or toasted for breakfast. Yum!

Taste of Autumn: Cranberry Orange Almond Bread

Recipe courtesy of Bob’s Red Mill, which just launched flour in five-pound bags, as well as adding Artisan Bread Flour and Super-Fine Cake Flour

2 cups Bob’s Red Mill Whole Wheat Pastry Flour

1 cup Sugar

1 tsp Baking Powder

1/4 tsp Baking Soda

1 tsp Salt

6 Tbsp Butter, melted

1 Egg

2/3 cup Buttermilk

zest from 1 large Orange

1/3 cup fresh Orange Juice

1/2 cup Almonds, chopped and toasted

1 cup dried Cranberries

1. Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan.

2. 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.

3. 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. Enjoy!

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