One of the best combinations is lemon and cranberry, and my favourite way to put these tart flavours to good use is to make a scrumptious loaf.
Ingredients
2 large eggs
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/3 cup fresh lemon juice
1/3 cup 3.25% milk
3 tbsp lukewarm water
1 3/4 cup flour
2 tsp baking powder
1/2 cup frozen cranberries
Directions
- Line a loaf pan with parchment paper, leaving a few inches of parchment paper to hang over all four edges.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the lemon juice.
- Whisk in the milk and water.
- Put the flour and the baking powder in a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the cranberries.
- Pour the batter into the pan.
- Bake for 40-45 minutes or until you can pierce the middle of the loaf with a toothpick and it comes out clean.
- Lift out the loaf from the pan and place it on a wire rack.
- Carefully remove the parchment paper.
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