 | | Directions |
- Preheat oven to 350° F. Mix flour, baking powder, ginger, baking soda, salt and nutmeg in large bowl. Set aside.
- Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Gently stir in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2x3-inch mini-loaf pans.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain before adding to batter
- To prepare in 9x5-inch loaf pan: Pour batter into 1 greased 9x5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
Test Kitchen Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing. |
|
|
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 15
|  | | Ingredients | | - | | 2 cups flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon McCormick® Nutmeg, Ground |
| - | | 1/3 cup butter, softened |
| - | | 1 cup sugar |
| - | | 1 teaspoon McCormick® Pure Vanilla Extract |
| - | | 2 teaspoons grated orange peel |
| - | | 1/2 cup orange juice |
| - | | 2 eggs |
| - | | 1 cup coarsely chopped fresh cranberries |
| - | | 1/2 cup toasted slivered almonds |
| |
| | Nutrition (per serving) | Calories: 178 Calories
Fat: 6 Grams
Protein: 3 Grams
Cholesterol: 39 Milligrams
Carbohydrates: 28 Grams
Sodium: 201 Milligrams
Fiber: 1 Grams
|
| |
