Cranberry Semolina Tea Bread
Jennifer Kirkgaard makes this Italian-inspired loaf all year long, but her family and friends especially enjoy it during the holidays. Semolina flour is available in well-stocked supermarkets; if you can't find it, substitute yellow cornmeal.
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- Calories: 442
- Calories from fat: 43%
- Protein: 8.7g
- Fat: 21g
- Saturated fat: 3.7g
- Carbohydrate: 54g
- Fiber: 2.6g
- Sodium: 309mg
- Cholesterol: 109mg
- About 1 cup all-purpose flour
- 1 cup semolina flour (see note above)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 2/3 cup sugar
- 1/2 cup olive oil
- 2 teaspoons grated lemon peel
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped unsalted pistachios
- 1. Butter and flour two loaf pans (3 1/2 by 7 1/2 in. each).
- 2. In a large bowl, mix 1 cup all-purpose flour, semolina flour, baking powder, and salt.
- 3. In another bowl, beat eggs to blend; whisk in sugar, olive oil, lemon peel, and vanilla and almond extracts.
- 4. Add egg mixture to dry ingredients and stir just until evenly moistened. Gently stir in cranberries and pistachios. Pour batter equally into prepared pans.
- 5. Bake in a 350° regular or convection oven until bread is golden brown and a wood skewer inserted in center of loaves comes out clean, 20 to 25 minutes. Cool bread in pans on a rack for 10 minutes. Run a knife between bread and pan sides, then invert pans to release bread; set loaves upright on rack. Serve warm or at room temperature.
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