Rosemary Hazelnut Cranberry Bread

Rosemary Hazelnut Cranberry Bread
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Prep Time

Cook Time


15 servings


1 2/3 cups (400 mL) sugar
2/3 cup (150 mL) vegetable oil
1/2 cup (125 mL) buttermilk
4 eggs
2 tsp (10 mL) vanilla
1 tbsp (15 mL) grated lemon peel
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) dried rosemary, crushed
1 1/2 cups (375 mL) Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped OR 1 cup (250 mL)Ocean Spray® Craisins® Dried Cranberries Original
1/2 cup (125 mL) chopped hazelnuts


Preheat oven to 350°F (180° C). Grease a 9x5-inch (2L) 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.


Rosemary Hazelnut Cranberry Bread

Rosemary Hazelnut Cranberry Bread

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