This quick bread could go either in a savory or sweet direction, depending on what you spread on it: mild cheese, jam or honey are just a few options. And it’s equally delicious on its own.
Slideshow: More Bread and Biscuit Recipes
Butter for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 cup almond flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
1/3 cup vegetable oil
1 large egg
1/2 cup dried cranberries
How to Make It
Preheat the oven to 350°. Butter and flour a 9-by-4 1/2-inch loaf pan.
In the bowl of an electric mixer, whisk together the 1 1/2 cups flour, almond flour, sugar, baking powder and salt.
In a large glass measuring cup, whisk together the milk, oil and egg, then whisk into the dry mixture and the cranberries. Pour the batter into the loaf pan.
Bake the bread 35 to 40 minutes, until a tester comes out clean. Let cool, then remove the bread from the pan and serve.
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Review Body: To get it to rise a bit better, I used 2 C ww flour, 1/2 C almond flour and butter creamed with the sugar. Also, for guests I increased the sugar to 1/2 C because most people require a sweeter quick bread. I used real diced cranberries. This is an extremly moist, healthful bread!