Rosemary Hazelnut Cranberry Bread
Prep Time
10 minutesCooking Time
1 hour 30 minutesServing Size
15
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
Steps
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.