Monday, December 24, 2012

Cranberry-Poppy Seed Almond Quick Bread



Cranberry Poppyseed Almond Bread
This is a fun, festive bread for the Christmas season.  My husband and I loved it, and when my baby had his first taste, he started clapping.  My other kids didn't really want to try it, but oh well.  Our family made caramels and fudge last night; very fun!  Merry Christmas!

Cranberry Poppyseed Almond Bread

Cranberry-Poppy Seed Almond Quick Bread
adapted from Taste of Home

2-1/2 cups all-purpose flour
3/4 cup white sugar
2 tablespoons poppy seeds
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup fresh or frozen cranberries, thawed and chopped
 
Icing:

1/2 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon almond extract
 
1.  In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg, milk, butter, vanilla and almond extracts. Stir into dry ingredients just until moistened. Fold in cranberries.

2.  Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaf. Yield: 1 loaf (12 slices).
Cranberry Poppyseed Almond Bread
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