Cranberry-spice bread
12 slices
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ¾ | teaspoon | Cinnamon |
| ½ | teaspoon | Ground cardamon |
| ½ | teaspoon | Nutmeg; freshly grated |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Shredded bran cereal |
| ½ | cup | Pitted dates (3 oz) coarsely chopped |
| ¾ | cup | Buttermilk |
| ⅓ | cup | Maple syrup |
| 1 | large | Egg; lightly beaten |
| 2 | tablespoons | Applesauce; unsweetened |
| 2 | tablespoons | Canola oil |
| ½ | cup | Cranberries fresh or frozen |
Directions
1. Preheat oven to 400øF. Lightly coat an 8-by-3-inch nonstick loaf pan with cooking spray, then flour the pan.
2. In a large bowl, stir together the flour, baking powder, cinnamon, cardamon, nutmeg, baking soda and salt. Stir in the bran cereal and dates.
3. In another bowl, whisk the buttermilk with the maple syrup, egg, applesauce, and oil. Stir in the cranberries. Fold in the dry ingredients. Spoon the batter into the loaf pan. Bake for about 50 minutes, until golden and a cake tester inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes, then unmold onto a rack and let cool completely.
The bread can be wrapped in plastic and kept at room temperature for 1 day or frozen for up to 1 month. Return to room temperature before serving.
Food and Wine January 1995
Submitted By DIANE LAZARUS On 02-01-95