Rosemary Cranberry Nut Bread

For today's recipe, we found an oldie from our the archives of our 12 Days of Recipes from 2009! Enjoy today's recipe, and if you missed any of THIS year's 12 Days of Recipes, you can check out the complete series on our recipe archive.

Rosemary Cranberry Nut Bread

By Angie Quaale

Ingredients:

• 2 c all-purpose Flour
• 1/2 tsp Baking Soda
• The zest of 1 fresh Lemon
• 1/2 c toasted Almonds, coarsely chopped
• 1 c white Sugar
• 3/4 c Orange Juice
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 1/2 c frozen Cranberries
• 1/4 c softened unsalted Butter
• 1 whole Egg
• 1 tbsp fresh Rosemary, finely chopped

Instructions:

• Heat oven to 350 degrees F (175C). Grease and flour a 9x5" loaf pan.
• Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, rosemary, cranberries, and almonds. Set aside.
• In a large bowl, cream together the butter, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched.
• Let stand for 10 minutes & then turn out onto a wire rack to cool. Wrap in plastic or beeswax wraps when completely cool to preserve freshness.