Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Cranberry & Almond Bread
Who else is enjoying the holiday baking? Try our delicious cranberry and almond bread recipe for a tasty treat this Christmas.
-
Cook: 45 mins
Prep: 15 mins - 8
- Easy
- Suitable for home freezing
Go back
Cranberry & Almond Bread
Who else is enjoying the holiday baking? Try our delicious cranberry and almond bread recipe for a tasty treat this Christmas.
-
Cook: 45 mins
Prep: 15 mins - 8
- Easy
- Suitable for home freezing
Ingredients
| 200g | Juvela Gluten Free White Mix |
| 130g | granulated sugar |
| 1.5tsp | baking powder |
| 1 tsp | baking soda |
| 1tsp | salt |
| 145g | fresh cranberries |
| 35g | flaked almonds (reserve 5g for topping) |
| 1 | large egg |
| 115ml | milk |
| 60g | Greek yoghurt |
| 50g | melted butter |
Method
- Add all the dry ingredients, except the cranberries and flaked almonds, to a bowl and mix well.
- In a separate bowl add all the wet ingredients and mix well.
- Pour the wet mixture into the dry and stir until fully combined.
- Next, mix in the cranberries and flaked almonds (Reserving 5g for the topping).
- Pour the batter into a greased bread tin and bake in the oven for 45 minutes at 180°C. Use a toothpick to check if the bread is completely baked by poking it in the centre of the loaf. If it comes out clean the bread is done.
- Leave in the tin on a cooling rack for 30 minutes to cool. Then carefully remove from the tin and place back on the cooling rack for a further 15 minutes before slicing.
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