CRANBERRY ORANGE BLUEBERRY ALMOND BREAD

Cranberry Orange Blueberry Almond Bread image

Provided by Lynn Socko

Time 1h25m

Number Of Ingredients 19

BREAD
3 c all purpose flour
1 tsp salt
2 tsp baking powder
2 c granulated sugar
zest of two large oranges
1 1/2 c buttermilk
1 c canola or vegetable oil
4 eggs slightly beaten
2 Tbsp fresh orange juice
1 tsp vanilla
12 oz bag of dried cranberries and blueberries
1 c fresh cranberries
1 c sliced almonds
GLAZE
2 c powdered sugar
3 Tbsp fresh orange juice
2 tsp orange zest
sliced almonds for garnish

Steps:

1. Preheat oven to 350º. Spray TWO 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
3. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
4. Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries and blueberries. Pour batter into prepared loaf pan.
5. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
6. Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
7. The bread on the left is the one by TwoPeasinaPod, the one on the right is my adapted version.
8. Once the breads cooled I sliced them and places them in large french fries paper containers with wax paper liner and then glazed them. Then I placed in plastic bags with ties and gave them as Christmas gifts.