Tender, moist lemon-scented mini tea breadslaced with chopped walnuts, dried cranberries and fresh, seedlessgrape halves.
Recipe: Grape & CranberryTea Bread
2 1/2 cups all-purpose flour3/4 cup granulated sugar3 teaspoons baking powder1 teaspoon salt1/4 cup vegetable oil1 cup lowfat dairy sour cream1/4 cup lowfat milk1 large egg, beaten2 teaspoons grated lemon peel1/2 cup chopped walnuts1/2 cup chopped dried cranberries1 1/2 cups halved California seedlessgrapes
Makes 4 small loaves.
- Make ahead, wrap in aluminum foil, freezeand give as gifts during the holidays.
- Batter may be baked in two 8 1/2 X 4 1/2X 2 1/2-inch loaf pans. Bake at 350°F (175°C) for 50to 55 minutes or until wooden pick inserted near center comesout clean. Cool completely per directions above. Each loaf willyield about 16 (1/2-inch) slices.
- Bread may be tightly wrapped and refrigeratedup to one week. For longer storage, wrap in aluminum foil orin freezer-safe plastic bags and freeze.
Recipe provided courtesy of CaliforniaTable Grape Commission.
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