- Preheat oven to 350° F. Mix flour, baking powder, ginger, baking soda, salt and nutmeg in large bowl. Set aside.
- Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Gently stir in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2x3-inch mini-loaf pans.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain before adding to batter
- To prepare in 9x5-inch loaf pan: Pour batter into 1 greased 9x5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
Test Kitchen Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing.
|Prep Time: 25 minutes|
Cook Time: 35 minutes
|-||2 cups flour|
|-||1 1/2 teaspoons baking powder|
|-||1 teaspoon McCormick® Ginger, Ground |
|-||1/2 teaspoon baking soda|
|-||1/2 teaspoon salt|
|-||1/4 teaspoon McCormick® Nutmeg, Ground |
|-||1/3 cup butter, softened|
|-||1 cup sugar|
|-||1 teaspoon McCormick® Pure Vanilla Extract |
|-||2 teaspoons grated orange peel|
|-||1/2 cup orange juice|
|-||1 cup coarsely chopped fresh cranberries|
|-||1/2 cup toasted slivered almonds|
|Nutrition (per serving)|
|Calories: 178 Calories |
Fat: 6 Grams
Protein: 3 Grams
Cholesterol: 39 Milligrams
Carbohydrates: 28 Grams
Sodium: 201 Milligrams
Fiber: 1 Grams