La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4001/
Cranberry Tea Loaf
Yield: Makes 1 loaf
Ingredients
| 1 1/4 |
cups |
water
|
|
|
| 1/4 |
cup |
cranberry juice cocktail
|
|
|
| 4 |
|
Lipton Brisk Cup Size Tea Bags
|
|
|
| 3 |
cups |
all-purpose flour
|
|
|
| 1 |
teaspoon |
baking soda
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1 1/4 |
cups |
sugar
|
|
|
| 1/4 |
cup |
I Can't Believe It's Not Butter! Spread - stick
|
|
|
| 2 |
|
large eggs
|
|
|
| 1 |
cup |
chopped cranberries
|
|
|
| 1 |
cup |
chopped walnuts or pecans
|
|
|
Directions:
Preheat oven to 350 F. Grease 9x5x3-inch 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 I Can't Believe It's Not Butter! Spread until light and fluffy, about 3 minutes. Add 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.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4001/