Wednesday, December 6, 2017

Cranberry Walnut Loaf

The book I'm using this month is Rose Murray's A Taste of Canada, filled with recipes both traditional and modern, and representative of the cultural diversity of the country. I've cooked quite a lot from it already but it keeps drawing me back to try more so this month I'm focusing on food for the festive season.

One of my favourites from the book is the Apricot-Almond Bread, a lovely, almond-scented tea loaf with a moist, fine crumb. I made the Cranberry Walnut variation this time, that was just as moist and delicious as the original.
The fresh cranberries provided pops of vibrant colour and bursts of fresh flavour, the toasted walnuts added a nutty crunch, and the thin lemon glaze that was absorbed by the warm cake added extra brightness and a glossy finish.
It would be a perfect Christmas morning treat but also a wonderful cake to gift to family and friends.

This recipe for Cranberry Walnut Loaf is on page 55 of the book.

 
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

4 comments:

  1. Looks Wonderful! Did you used fresh, frozen or dried cranberries?

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    Replies
    1. Thank you. I used fresh cranberries since they're widely available now (and adjusted the post to reflect that).

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    2. Fresh cranberries are now readily available in my neck of the woods!

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  2. A wonderful loaf! I too, have been looking at some cranberries cakes recipes, need to find some fresh cranberries soon, before they are no longer available!

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