Rosemary Hazelnut Cranberry Bread

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 1-2/3 cups sugar
  • 2/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 tablespoon grated lemon peel
  • 3 cups plain flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1 cup Ocean Spray® Craisins® Dried Cranberries
  • 1/2 cup chopped hazelnuts

DIRECTIONS

DIRECTIONS

Preheat oven to 175°C. Grease a 22 x 13 cm loaf pan.

Combine sugar, vegetable oil, buttermilk, eggs, vanilla, and lemon peel in a large bowl until well blended. Combine flour, baking soda, salt and rosemary in a separate mixing bowl. Add dry ingredients to liquid, mixing just until dry ingredients are moistened. Gently stir in cranberries and hazelnuts. Spoon batter into prepared pan.

Bake 1-1/2 hours or until toothpick inserted into bread comes out clean. Cool in pan for 10 minutes; let cool completely on wire rack for at least 2 hours. 

Makes 15 servings.

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