Thursday, November 24, 2011

Cranberry~ Pomegranate Nut Bread

Everyone brought in something for the last day of work before Thanksgiving break & I made more pumpkin seed cranberry biscotti (a HUGE hit) & this tasty bread... I tweaked the BH&G recipe a bit, using pom juice instead of their suggested orange. When I finished mixing the batter, it was LAVENDAR colored! Beautiful, but funny! Ha! It smelled delicious baking & turned out a gorgeous carmel color. The bread was moist & sweet, a nice treat!

I hope you & your families have the most wonderful Thanksgiving! We'll be watching the parade on tv in the morning & Gabriel & I will be out walking beforehand. Then more baking & getting together for eating & laughter with family. Be safe & make those memories.

<3 Lishie

For more Thanksgiving ideas & children's crafts go to this post.

Cranberry~ Pomegranate Nut Bread
Adapted from Better Homes & Gardens
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 beaten egg
  • 1 cup Pomegranate juice
  • 1/4 cup canola oil
  • 1 cup dried cranberries
  • 3/4 cup chopped pecans, toasted
Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder & salt. Make a well in center of flour mixture; set aside.

In a medium bowl combine the egg, milk, & oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts & cranberries. Spoon batter into prepared pan.

Bake in a 350 degree F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

Taken at work with phone camera, ha!

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