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Listed in: Bread
Cooking oil spray
1 cup (100 g) fresh cranberries
1 cup (125 g) whole-wheat pastry flour
1 cup (125 g) unbleached flour
2 teaspoons (9 g) baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup (130 g) sugar
3 tablespoons (45 ml) almond oil
Juice and zest of 2 large navel oranges (between 2/3 and 3/4 cup, or 160 and 175 ml, juice)
1 teaspoon vanilla extract
2/3 cup (75 g) sliced toasted almonds
Preheat the oven to 350°F (180°C, or gas mark 4). Spray a standard loaf pan with oil and set aside.
Add half the cranberries to a food processor and pulse a few times just until very coarsely chopped—you don’t want them minced. Remove and repeat with the remaining cranberries. Set aside.
In a large bowl whisk together the whole-wheat pastry flour, unbleached flour, baking powder, baking soda, and salt.
In a medium bowl, lightly whisk the eggs. Add the sugar, almond oil, orange juice, zest, and vanilla, and whisk until well combined. Pour the wet mixture into the dry and mix until just incorporated. Gently fold in the cranberries and almonds. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 5 minutes in the pan, then turn out and cool completely on a wire rack.
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