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Tender, moist lemon-scented mini tea breads
laced with chopped walnuts, dried cranberries and fresh, seedless
grape halves.
Grape & Cranberry
Tea Bread
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup lowfat dairy sour cream
- 1/4 cup lowfat milk
- 1 large egg, beaten
- 2 teaspoons grated lemon peel
- 1/2 cup chopped walnuts
- 1/2 cup chopped dried cranberries
- 1 1/2 cups halved California seedless
grapes
- Combine all ingredients except grapes;
mix well. Gently fold in grapes.
- Grease and flour the bottoms of four 5
X 2 1/2 X 2 1/4-inch loaf pans. Pour 1/4 of batter into each
pan.
- Bake at 350°F (175°C) for 40 to 45
minutes or until wooden pick inserted near center comes out clean.
- Cool 5 minutes. Turn out onto wire rack
and cool completely before slicing.
Makes 4 small loaves.
Tips:
- Make ahead, wrap in aluminum foil, freeze
and give as gifts during the holidays.
- Batter may be baked in two 8 1/2 X 4 1/2
X 2 1/2-inch loaf pans. Bake at 350°F (175°C) for 50 to 55
minutes or until wooden pick inserted near center comes out clean.
Cool completely per directions above. Each loaf will yield about
16 (1/2-inch) slices.
- Bread may be tightly wrapped and refrigerated
up to one week. For longer storage, wrap in aluminum foil or
in freezer-safe plastic bags and freeze.
Recipe provided courtesy of California Table Grape Commission.
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