The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
This months challenge was quick bread which I am so thankful for an easy challenge with a young baby I am lucky to shower and get dinner on the table most days :) I decided to go with a cranberry almond white chocolate loaf, it tastes as good as it sounds. There is a fair amount of almond extract which might not be for everyone but I really like it. This recipe was a 2009 Wisconsin State Fair Creative Cranberry Cooking Contest
Wisconsin State Cranberry Growers Association and was submitted by:Susan Nekich, Milwaukee.
1 1/2 cups fresh or frozen cranberries
2 1/2 cups all purpose flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1/3 cup butter melted
1 1/2 tsp almond extract
2/3 cup toasted almonds, chopped
1/4 cup white chocolate broken into smaller pieces
3 tbsp powdered sugar
1 tbsp vanilla flavored coffee creamer
zest of one lemon
1.) Preheat oven to 325F. Grease a 9 x 5 loaf pan set aside.
2.) In a large bowl whisk together flour,sugar,baking powder and salt.
3.) In a medium bowl whisk together eggs,butter,buttermilk,almond extract.
4.) Make a well in the dry ingredients and then pour the wet ingredients into the center mix until just incorporated then fold in almonds and cranberries, it will be quite thick.
5.) Put in loaf pan and cook for 75 min or until a toothpick comes out clean.
6.) Cool in pan on rack for 10 min then invert on rack to cool completely. When cool make glaze: melt chocolate on low power in microwave then add creamer and powder sugar add more sugar if it need to be thicker or more creamer to thin it out to desired thickness. Drizzle on loaf then sprinkle lemon zest on top.