Powered by Blogger.

Brandied Cranberry White Chocolate Quick Bread, naturally sweetened and whole grain

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Baking with whole grains is still new to me, but I have become a true believer that whole grain baked goods are simply delicious! Pure white chocolate and cranberries are a natural pairing.  The cranberries will need time to drink up the brandy, you can do this step ahead by letting them rest at room temperature overnight or use the microwave method below. You might want to get those cranberries ready now, you will want to make this delicious loaf of bread, to share with family and friends. 

whole grain fruit sweetened quick bread with cranberry white chocolate and pear
Brandied Cranberry White Chocolate Walnut Dessert Bread

Brandied Cranberry White Chocolate Walnut Quick Bread
by the seat of my pants
350-degree oven

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
2 eggs
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

easy to make whole grain fruit sweetened quick bread
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!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
our simple homestead blog hop @ on the home front
the homestead hop @ floyd family homestead
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads

8 comments

  1. Your Brandied Cranberry Bread will be just perfect for the holidays, it looks so good! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    ReplyDelete
  2. Looks and sounds so good, a perfect holiday treat! Thanks for sharing at the homestead blog hop!

    ReplyDelete
    Replies
    1. Danielle, this bread turned out very well, and it is much like a holiday bread. thanks.

      Delete
  3. Wow. This sounds awesome ... I may try this with an apple, since I have some to cook up.

    ReplyDelete
    Replies
    1. Beth, I have been developing recipes for naturally sweetened breads and this one is a step up with the white chocolate, which I love! Your right, apples would also be delicious, thanks for visiting!

      Delete
  4. This sounds delicious!!
    My husband's grandmother would always make mincemeat pie for the holidays and she would begin soaking the raisins in rum in October!!

    I will definitely add this to my list of holiday recipes to try in 2016.

    ReplyDelete
    Replies
    1. Thanks for visiting, I hope you enjoy the bread!

      Delete

We appreciate your visit and encourage comments, questions and general conversations!

Back to Top