Friday, November 20, 2009

Left-over Cranberries Make Another Appearance

I found a recipe for Cranberry Tea Loaf that I've been wanting to make, but somehow I clicked on the bookmarked link and it no longer exists! I was totally bummed but thought I could probably recreate it with some research. I'm not sure how close I got to the actual recipe but the bread turned out yummy and that's all that matters!


1-1/4 c water
1/4 c cranberry juice cocktail
4 green tea bags
2 c whole wheat flour
1 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/4 c granulated sugar
1/4 c butter or margarine, softened
2 large eggs
1 c chopped fresh cranberries
1 c chopped walnuts


1. Preheat oven to 350°F. Grease a 9x5x3-inch loaf pan; set aside.

2. In a small saucepan, bring water and cranberry juice to a boil. Remove from heat and add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool.

3. In small bowl, combine flour, baking soda and salt; set aside.

4. In a stand mixer (or large bowl with hand-mixer), beat sugar and butter until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in cooled tea mixture.

5. Gradually beat in flour mixture just until blended. Stir in cranberries and walnuts. Turn into prepared pan.

6. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean.

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