Mountain Kid 3 and I made this with our Thanksgiving leftovers. I added some cranberry jelly (stuff you buy in a can) but didn’t add it here. Our first load was a little too runny and was semi-burned on the bottom when it was done. This should be the right recipe.
If you cut the loaf into 10 slices, each slice is about 325 calories, according to My Fitness Pal. I can usually get 12 slices out of a loaf.
Cranberry, Maple Syrup bread
3/4 cup boiling water
3/4 cup Maple syrup
1 1/4 cup Granulated sugar
1 egg, well beaten
1 cup shifted wheat flour
1 1/4 cup sifted all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1 cup Chopped nuts (optional)
1 Tbsp. Canola oil
2 tsp. baking soda
1 tsp. vanilla extract
Pour boiling water over cranberries, add syrup, stir and let stand for 10 minutes. Add sugar to egg gradually, beating with a spoon. Sift together flour, baking powder, salt, and soda; stir the nuts into this. Add date mixture alternately with sifted dry ingredients and nuts to the sugar and egg mixture. Stir in oil and vanilla extract and pour into a greased loaf pan, about 10x5x3 inch. Bake in moderate oven, 350 degrees, for 1 hour or until done.
Update: The family approves of the failed version of this bread. They aren’t eating it just because they love me.
Mountain Mama Adventures 