How is it already December? Life seems to be in hyper drive. But December means it’s time to get festive!
Sadly, no Christmas tree for us, but I do have my 88 cent poinsettia. Now, all we need is the snow!
I saw this recipe and it reminded me so much of my childhood around the holidays. Every year when I was little, my mom and I would make cranberry, orange, walnut bread for my teachers. Then we’d wrap it up in cellophane and tie it with a fancy bow and attach a home-made Christmas ornament.
I was a crafty kid.
Though the recipe is different, the flavors are the same.
Preheat your oven to 350. Grease a 9×5 inch loaf pan, and line it with a piece of parchment paper so that it hangs over the sides, for easy removal later. Grease the parchment paper and lightly sprinkle flour over the entire inside of the pan.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cube up the butter and mix it into the flour with your fingers until it is well incorporate. It should be a coarse meal.
In a medium size bowl combine the egg/ flax egg, orange juice, zest, vanilla. Add the wet ingredients to the dry ingredients all at once. Mix until just combined. Fold in the cranberries and almonds. Spoon the batter into the prepared loaf pan.
In a small bowl combine the flour, sugar, butter, cinnamon and almonds with your fingers. Once combined, sprinkle the mixture over the top of the loaf. Place in the center of your preheated oven and bake for 50 minutes to 1 hour.
Once a toothpick inserted in the center comes out clean, remove from the oven. Let cool in the pan for 15 minutes, then remove it from the pan, using the parchment handles and cool it on a wire rack.
To make the drizzle, whisk powdered sugar, cinnamon and almond milk in a small bowl. Drizzle over the top of the cooled loaf. Slice and enjoy.