Cranberry and almond loaf
With a light, fluffy interior and delicate crust, this simple loaf is filled with incorporated cranberries for a burst of tart flavour
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
450g plain flour
1 tsp bread soda
a pinch of sea salt salt
1 tbsp honey
1 tsp vanilla essence
1 tsp almond essence
1 egg, lightly beaten
250ml buttermilk
100g dried cranberries
50g chopped almonds
Method
Preheat your oven to 200°C and oil a 2 lb loaf tin. Line the base of the tin with parchment and leave it lie over each end of the tin. It will help you remove the loaf after baking.
Place the flour in a large bowl and sieve the bread soda and salt into the flour.
Stir the honey, vanilla, almond essence, buttermilk and egg together.
Make a well in the centre of the dry ingredients and pour the liquid into the well. Bring it together with a fork until everything is combined.
Stir in the cranberries and nuts and scoop the mixture into the prepared tin.
Bake for 45 minutes or until a skewer comes out clean. Use each end of the paper to help you ease the loaf out of the tin. Place on a wire rack to cool.
