Page 6 - Volume 1 Sample 1

Our Favourite

Perfect with a cup of tea or coffee!!

Cranberry Walnut Bread
RECIPE
PREP TIME:15 minutes
COOK TIME:45 minutes
TOTAL TIME:1 hour

SERVINGS: 16 servings

A soft quickbread filled with cranberries and walnuts topped with a crumble
topping.

Ingredients
BREAD
3 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg lightly beaten
¼ cup butter melted
1 ½ cups fresh cranberries
½ cup walnuts chopped
Crumble Topping (optional)
⅓ cup all-purpose flour
¼ cup packed light-brown sugar
¼ cup oats
2 tablespoons cold butter cubed
⅛ teaspoon salt
⅛ teaspoon ground cinnamon

Instructions
Preheat oven to 350°F.
Combine the dry ingredients and mix well.
Add the milk and egg to the dry mixture. Stir until everything is just moist and add
the butter. Stir until combined, but do not over-mix. Fold in the cranberries and
nuts.
For crumble topping, combine all the ingredients. Work the mixture with your
hands, squeezing and stirring until it’s all moist and crumbly.
Grease two 8x4 loaf pans. Pour batter evenly between two pans. Sprinkle the
crumble topping on each loaf.
Bake for 35-45 minutes or until a toothpick inserted comes out clean.
Cool in the pan 10 minutes. Remove and cool on a rack. Cut each loaf into 8 slices.

Notes
Do not overmix the batter. Overmixing will eliminate the air pockets that quick
bread needs in order to rise properly.
For extra crunchy nuts with a more intense flavor, toast them in a small pan until
fragrant and cool before adding.
Check the bread early to ensure it doesn't overcook.
Check for doneness by inserting a toothpick in the center of the loaf. If it comes
out clean the bread is done.
Cool in the pan for 10 minutes. Remove and place on a cooling rack to cool
completely.