Cranberry Tea Loaf

Cranberry Tea Loaf
  • 1 loaf
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:10 Total Time

Ingredients

Add all
  • 1/4 cups
    (60 mL)

    water

  • 1/4 cup
    (60 mL)

    cranberry juice cocktail

  • 4

    tea bags

  • 3 cups
    (750 mL)

    flour

  • 1 tsp.
    (5 mL)

    baking soda

  • 1/2 tsp.
    (2 mL)

    Salt

  • 1/4 cups
    (60 mL)

    granulated sugar

  • 1/4 cup
    (60 mL)

    imperial margarine

  • 2

    large eggs

  • 1 cup
    (250 mL)

    chopped cranberries

  • 1 cup
    (250 mL)

    chopped walnuts or pecans

Preparation

Preheat oven to 350°F / 175°C. Grease 9x5x3-inch (2 L) (22x12x7-cm) loaf pan; set aside.

In 1-quart saucepan, bring water and cranberry juice to a boil. Remove from heat and add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool.

In small bowl, combine flour, baking soda and salt; set aside.

In large bowl, with electric mixer, beat sugar and Imperial Margarine until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in cooled tea mixture. Gradually beat in flour mixture just until blended. Stir in cranberries and walnuts. Turn into prepared pan.

Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

Source: Metro