Rosemary Hazelnut Cranberry Bread
Prep Time
20 minutesCooking Time
1 1/2 hourServing Size
15 servings
Ingredients
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
Steps
Preheat oven to 350ºF (180º 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.