I'm a huge fan of quick breads for so many reasons. First, they come together fast (hence the name!). Second, they make a wonderful and delicious breakfast/snack/I'm going to eat it anytime of the day... Also, quick breads are so versitile, you can make them into anything you desire.
When I was mulling over the challenge, I was looking into my pantry. I didn't want to make the traditional banana bread or zucchini bread. While those breads are delicious, I've made them many times before. Instead of going totally crazy with flavors, I decided to go with a classic flavor profile - cranberry & almond. By swapping out some of the all-purpose flour for almond flour and subbing in almond extract for some of the vanilla. I chose dried cranberries over fresh because of the time of year. If I had thought ahead, I think that fresh cranberries would have lended a perfect tart pop for the bread. Oh well, next time!
One Year Ago: Coconut Panna Cotta & Key Lime Gelee
Cranberry-Almond Quick Bread
A Wilde Original
1 cup all-purpose flour
1 cup almond flour (almond meal)
1 cup sugar
1 tsp baking soda
1/2 tsp kosher salt
1 cup buttermilk
1 large egg
1/4 cup canola oil
1 tsp almond extract
1/3 cup dried cranberries
Preheat oven to 350 F and coat a 9-inch loaf pan with cooking spray.
In a large bowl, whisk together the flours, sugar, baking soda and salt, make a well in the center. In a smaller bowl, whisk together buttermilk, egg, canola oil and extract. Pour into the well of the dry ingredients and stir until just mixed. Fold in dried cranberries. Pour batter into the prepared pan.
Bake loaf for 45-50 minutes or until golden brown on top. Remove from oven and cool on a wire rick for 10 minutes. Remove loaf from pan and allow to cool completely on the wire rack.
Slice up and slather with a little butter. Mmmm, quick bread.