|Brandied Cranberry White Chocolate Walnut Dessert Bread|
Brandied Cranberry White Chocolate Walnut Quick Bread
by the seat of my pants
1 c dried cranberries
2-3 T brandy
2 c whole wheat flour - we use pastry grind Spelt
1 t salt
1 t soda
1 large golden pear - we used a bartlett
2 c whole pitted dates
1/3 c oil
1/3 c water
1 T vanilla
1 4 oz bar of real white chocolate - we used Ghirardelli White Baking Bar - chopped
1/2 c chopped walnuts - if desired
|Delicious! Start to finish.|
Warm cranberries in the microwave until hot, pour brandy over, stir well, let cool. You want the cranberries to drink up the brandy, when they have, complete the rest of the recipe!
In a large bowl, combine the flour, salt, and soda. Mix well. Set aside.
Core the pear (do not peel, you won't notice the peel in your finished bread). In a food processor, combine the pear, dates, oil and eggs. When smooth (there will be small pieces of dates), pour over the flour mixture along with the water and vanilla. Mix until there are no dry pockets and no wet spots. Fold in the cranberries and white chocolate.
Turn batter into a 9X5 inch loaf pan, sprinkle walnuts over the top, press lightly so they will stick after baking.
Bake 40-45 minutes or until tests done in your oven.
Let cool in the pan 15 minutes, turn out and cool completely. Wrap in parchment paper and let rest 24 hours before slicing. You may freeze for future enjoyment!
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our simple homestead blog hop @ on the home front
the homestead hop @ floyd family homestead
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads