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Orange Cranberry Almond Bread

Orange Cranberry Almond Bread
I’ve been playing around with the new White Lily flour blends lately, which combine wheat flour with grape seed flour for a unique (and tasty) alternative to plain flour in baked goods. One of their newest additions to their line of premium flours is Wheat & Almond Flour Blend, which blends a small amount of almonds into their non-GMO wheat flour. The almonds bring in a slightly nutty flavor and add a little bit of additional protein to the flour, but are used in a small enough quantity that this flour blend can be substituted cup-for-cup with regular all purpose flour in most recipes.

Almond flour is a great ingredient to work with on its own. It can yield a denser, more tender cake (or other baked good) with a mildly nutty flavor. This all-in-our flour is a convenient way to work it into a recipe without having to grind up nuts myself or make an extra trip to the store, if I don’t have any on hand already. This Orange Cranberry Almond Bread is a current favorite recipe for using the flour. It’s an easy-to-make quick bread that gets some extra depth of flavor from the flour blend.

The recipe is flavored with fresh orange juice and zest, and it is studded with plenty of cranberries. I used fresh cranberries, but frozen will work equally well. To draw a little more attention to the almond in the flour, I also added some sliced almonds to the bread for a little bit of crunch. The bread is moist and tender, with a slightly denser crumb than the recipe would have it I made it with all purpose flour alone. It holds the up cranberries perfectly, so the finished loaf is beautiful to look at. You get a nice orange and cranberry flavor in every bite, with a subtle almond flavor. It’s delicious and a great twist on my usual cranberry orange bread.

White Lily Wheat & Almond Flour Blend

Orange Cranberry Almond Bread
2 1/4 cups Wheat & Almond Flour Blend*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
1 tbsp orange zest
3/4 cup orange juice, freshly squeezed
1 cup fresh cranberries
1/2 cup sliced or slivered almonds
coarse sugar (optional)

Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan. If desired, line the bottom of the loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, whisk together sugar, melted butter, egg and orange zest. Stir in half of the flour mixture, followed by the orange juice. Stir in the remaining flour mixture and, when it has been almost completely combined, fold in cranberries and slivered almonds. Mix until cranberries are well-distributed and no streaks of flour remain visible.
Pour batter into prepared pan. If desired, sprinkle loaf with 1 tbsp coarse sugar.
Bake for 40-45 minutes or until a toothpick inserted into the loaf comes out clean and the cake springs back when lightly pressed
Allow loaf to cool in the pan for 10 minutes, then run a knife around the edge to loosen it and turn it out onto a wire rack to cool completely before slicing.

Makes 1 loaf; serves 10.

*I don’t know the exact ratio of flour:almond flour in the White Lily Blend, but if you can’t find it in your local stores, you could blend 2 cups of flour with 1/4 cup of almond meal for similar results. Be sure to choose very finely ground almond meal, as the flour blend contains more finely ground almonds that I usually see. The flour blend also has some neat traceability to it, so you can learn about where it was grown and who grew it, which most other flours (almond or otherwise) don’t come with.

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