Cranberry and Almond Quick Bread with White Chocolate Glaze

From the kitchen of One Perfect Bite...This is one of those breads that fall into the simply delicious category. It is easy to prepare and all the ingredients needed to make it, including the flavored coffee creamer, can be found in any large supermarket. It is hard to go wrong with this recipe, but you can make your bread even better, by toasting the almonds and using the full compliment of almond extract that's called for in the recipe. The bread is a great keeper and it ages really well. The white chocolate glaze is unexpected, but it is a wonderful compliment to the cranberries and nuts used in the bread. The loaf would make a wonderful addition to a tea table and I know it will be welcomed by those of you who are tired of the old cranberry and orange combination. Here is how this more upscale version is made.

Cranberry and Almond Quick Bread with White Chocolate Glaze...from the kitchen of One Perfect Bite courtesy of Midwest Living magazine

Ingredients:
1-1/2 cups fresh or frozen cranberries
2-1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/3 cup butter, melted
1 to 1-1/2 teaspoons almond extract
2/3 cup chopped almonds, toasted if you like
White Chocolate Glaze (see recipe below)

Directions:
1) Rinse cranberries in cold water; drain. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan. Line bottom of pan with waxed paper; grease. Set aside.
2) In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
3) In a medium bowl, combine eggs, buttermilk, melted butter and almond extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and the chopped almonds. Spoon batter into prepared pan, spreading evenly.
4) Bake in a 325 degree F oven about 75 minutes or until a wooden skewer inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
Before serving, unwrap bread. Drizzle with White Chocolate Glaze and sprinkle with additional toasted almonds. Makes 1 loaf (12 slices).

White Chocolate Glaze

Ingredients:
1/4 cup white baking pieces
3 tablespoons powdered sugar
1 tablespoon French vanilla liquid coffee creamer

Directions:
In a small, microwave-safe bowl, microwave white baking pieces on 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once or twice. Stir in powdered sugar and French vanilla liquid coffee creamer. If necessary, stir in additional coffee creamer, 1 teaspoon at a time, until glaze reaches drizzling consistency. Makes 1/4 cup.

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