Cranberry Almond Bread with Orange Glaze

Time: 10 minutes prep + 70 minutes baking
Yield: 1 loaf
Recipe from Christmas is for Cookies Cookbook

2 C flour
3/4 C sugar
2 t baking powder
1/2 t salt
3/4 C milk
1 egg, beaten
1 T grated orange zest (about 1 orange)
1 t almond extract
6 T butter, melted
1 C cranberries, fresh or frozen
1 C sliced almonds

3/4 C powdered sugar
1 1/2 T orange juice
1/4 t almond extract
dash salt

1. Preheat your oven to 325 degrees.

2. Grab a loaf pan and some parchment paper. Trace the bottom of the pan onto the paper with a pencil. Cut it out and spray the bottom of your pan with some of this wonderful Bakers Joy (cooking spray with flour). Place the cut parchment paper into the bottom of the pan and spray the sides and bottom of your pan generously.

3. Into a medium-sized mixing bowl place 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt. Toss it together to combine.

4. Zest yourself 1 tablespoon of orange zest. Set the orange aside, we'll use some of its juice for the glaze.

5. In a small mixing bowl combine 3/4 cup milk, 1 beaten egg, 1 tablespoon orange zest and 1 teaspoon almond extract. Whisk it a bit to combine. Pour this wet mixture into the dry ingredients. Stir it in, just until the moisture gets covered up a bit. You don't want to over mix the batter.

6. Pour in 6 tablespoons of melted butter. Mix, just until combined.

7. Find yourself some cranberries. Did you know that cranberries are only available during the late fall and early winter months? Bummer, right! The great thing, however is that cranberries will keep well for up to year in the freezer. So grab yourself a couple of bags and toss them in the freezer while they are still available.

8. Add 1 cup fresh or frozen cranberries and 1 cup sliced almonds. Stir them in, just until combined.

9. Pour the batter into the loaf pan (the batter will be nice and thick). Bake for 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted into the middle of the loaf comes out clean.

10. Allow the bread to stay in the pan and cool for 5-10 minutes. Then remove the loaf and let it cool for about 10 more minutes on a wire rack.

11. In a small bowl combine 3/4 cup powdered sugar, 1 1/2 tablespoons of orange juice, 1/4 teaspoon almond extract and a dash of salt. Whisk it together to combine.

12. When the loaf is still a bit warm drizzle the glaze over the top of it, allowing some of it to run over the sides. The bread will cut better if you let it cool completely before you do so. However, it is pretty fabulous eaten warm. So, whichever you choose will be fine. Dig in while it's warm...or wait until it cools to cut pretty slices. Aren't you glad life is full of so many wonderful choices. :) Me too!