Cranberry Almond Loaf {Made with Olive Oil}

A special day calls for special outfit and treats.

Last Friday was our first Mufti Day (casual Friday) at work. I was excited because

(a) it was Friday; and

(b) I bought this really nice top a few days before and I’ve found a day to show it off. :P

I must admit I get excited really easily…

As long as it’s pleasant and out of the ordinary, I’m excited.

To celebrate this special Friday, I made this cranberry almond loaf for morning tea at work.  Don’t you just love short morning teas at work? :)

Cranberry Almond Loaf {Made with Olive Oil}

Made according to here.

The following is my slight deviation from the specified methods:

Instead on chopping the almonds, I have roasted and put them through a food processor until resembles rubble.

The result?

My loaf turned out to be a little dry and crunchy on the sides. It could  be:-

(a) Because I forgot to turn my fan-forced oven 20 degrees celsius / 68 degrees fahrenheit lower than the recommended heat setting (I think 180 degrees celsius is meant for convection oven).

(b) The almond meal produced as a result of processing the almonds rather than chopping. I think I will reduce the almond quantity to 1/4 cup next time.

With that being said, I am not too worry about the dryness. I love spreading butter over the warm slices of loaf. This surely avert the dryness issue when consumption. :)

 Here’s how I made the loaf:-

  • Preheat the oven to 180 degrees Celsius / 356 degrees Fahrenheit. Lower the temperature by 20 degrees Celsius / 68 degrees Fahrenheit if you have a fan-forced oven.
  • Dry roast the almonds until the color of the almond skin is slightly darken. Set aside to cool.
  • Measure and put together all the dry ingredients i.e. dried cranberries, brown sugar and flour in a bowl.
  • In a separate bowl, crack 2 eggs.
  • Then add milk.
  • Follow by olive oil. Whisk until well combined.
  • The almonds should be cool by now. Process the almonds until resembles rough rubble (should look like as if they were chopped).
  • Mix the dry ingredients and almonds into the egg-milk-olive oil mixture until JUST combine.
  • Spoon the batter into a baking paper lined loaf tin.

  • Bake the loaf in a preheated oven for 50 minutes or until the cake tester  comes out clean.


9 Responses to Cranberry Almond Loaf {Made with Olive Oil}
  1. Liz
    September 13, 2011 | 1:54 pm

    Oooh, I love all the ingredients! I bet a slice toasted and smeared with butter and jam would make me forget any dryness issues :)

    • Emily
      September 15, 2011 | 12:29 pm

      Thanks Liz! I know…..I’m glad the dryness is not the end of the world! ;)

  2. Erin @ Dinners, Dishes and Desserts
    September 13, 2011 | 10:15 pm

    Sounds like a great loaf of bread! The cranberries look so good peaking out! And who wouldn’t get excited about wearing a new shirt on casual Friday!

    • Emily
      September 15, 2011 | 12:29 pm

      Hi Erin,

      Thanks for your compliment! I love wearing new clothes (that’s why I shop a lot for clothes….hehe!)…and it’s more fun if you can do it at work! :D

  3. briarrose
    September 15, 2011 | 10:45 am

    Such a pretty loaf. A slather of jam over a thick slice and I will have achieved snack bliss.

    • Emily
      September 15, 2011 | 12:27 pm

      Agreed! :)

      And thanks for your comment!

  4. [...] Fuss Free Cooking  Cranberry Almond Loaf [...]

  5. Ivy
    September 23, 2011 | 11:47 pm

    I stumbled upon your blog about 3 weeks ago. At first i was most captivated by your asian street dishes, but now i’m really interested in your baking recipes! I made this loaf and a thick slice served with tea or coffee makes a wonderful breakfast on the go. Thank you. Your recipes are so inspiring!

    • Emily
      September 24, 2011 | 4:23 am

      Hi Ivy, thank you so much for your wonderful comment! I really appreciate it and hope you’ll enjoy many more recipes to come! :D

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