Friday, 23 December 2016

Christmas Cranberry and Sultana Bread

I promised you another festive recipe and here it is. The recipe uses the Cranberry sauce that I made for my Cranberry Muffins so I have repeated how to make it here. 

300g cranberries 
Juice from one satsuma 
150g honey
3 tbsps cold water
2 bananas
2 eggs
50g coconut oil 
50g margarine
250g self-raising flour
1 tsp baking powder 
100g sultanas

1. Pace the cranberries, honey, water and satsuma juice in a large pan and simmer for between 5 - 10 minutes until the cranberries are completely softened.

2. Remove from heat and purée the mixture. I used a hand blender. Set aside to cool.
3. Peel the bananas, break into pieces and place in a bowl. Purée until smooth.
4. Beat the eggs and mix into the bananas.
5. Add the coconut oil and margarine then mix well.
6.  Add the flour and baking powder, stir until fully combined 
7. Carefully fold in the sultanas
8. Stir in 200g of the Cranberry mixture. Your bread mixture should look like this

9. Spoon the mixture into a greased loaf tin making sure it is level
10. Cook in the middle of a preheated oven for 30 minutes at 180 degrees. It is a good idea to use a skewer to check that the loaf is fully cooked.

11. Allow to cool before removing from the tin.

The loaf is 2889 calories in total. It easily cuts into 15 slices which makes it 193 calories per slice.

It would make a nice alternative to Christmas cake! Let me know if you try making it. Speak to you soon. Merry Christmas 

Love Erica xxx


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