Almond - Poppyseed Loaf with Cranberries
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 268.2
- Total Fat: 10.4 g
- Cholesterol: 34.7 mg
- Sodium: 51.7 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 3.2 g
- Protein: 7.2 g
View full nutritional breakdown of Almond - Poppyseed Loaf with Cranberries calories by ingredient
Introduction
Stuffed with slivered almonds, poppyseeds and cranberries, laced with almond extract and made tender with natural almond butter, it was a huge hit at the office. They couldn't believe I only brought in one! Stuffed with slivered almonds, poppyseeds and cranberries, laced with almond extract and made tender with natural almond butter, it was a huge hit at the office. They couldn't believe I only brought in one!Number of Servings: 10
Ingredients
-
1 1/2 cups flour
1 cup whole wheat pastry flour
1/2 cup granulated sugar
2 tbsp poppy seeds
1/4 tsp nutmeg
1 tbsp baking powder
1 cup 1% milk
1/4 cup melted butter
2 tbsp almond butter
1 egg
1 tsp vanilla
1 tsp almond extract
1/3 cup slivered almonds
1 cup fresh or frozen cranberries, roughly chopped
Directions
Preheat oven to 350F, grease a loaf pan.
In a bowl, whisk flours, sugar, poppy seeds, nutmeg and baking powder. Set aside.
In a large bowl, beat milk, butter, almond butter, egg, vanilla and almond extract.
Add flour mixture and stir just to combine.
Fold in almonds and cranberries.
Bake 1 hour 10 minutes.
Cool in pan 30 minutes, then turn out and cool on a wire rack
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, whisk flours, sugar, poppy seeds, nutmeg and baking powder. Set aside.
In a large bowl, beat milk, butter, almond butter, egg, vanilla and almond extract.
Add flour mixture and stir just to combine.
Fold in almonds and cranberries.
Bake 1 hour 10 minutes.
Cool in pan 30 minutes, then turn out and cool on a wire rack
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.