When we were kids my brother and I would go cross country skiing with my father. There were many places outside town where we lived. One could drive about 15 minutes outside town, park the car on the side of the highway, and just go. Of course, you would look for snowmobile tracks or something similar to help you along.
One weekend afternoon we set out. It was a beautiful clear winter day. Not too cold that you’d freeze your face off after ten minutes, but cold enough that you’d have to wear a toque and mitts. We parked the car by the side of the highway and set off into the woods. Dad was smart enough to park where he knew there would be a small pond, now completely frozen over. We were skiing through the trees and came to the edge. The sky opens up and I looked across the pond to the other side. I can see the trees on the other side and we start. The pond was a nice flat surface and we crossed it quickly. Cross country skiing is a great winter sport. Easy to pick up, you don’t really need that much skill and it’s a small investment in the skis and boots.
We got a good rhythm going and quickly made it across the pond to the other side. Dad had found a small break in the trees and we cleared a spot to have a little rest and a bite of lunch. We made a small fire and Dad pulled out some sandwiches. After a few minutes of rest we set off again back to the car.
This cranberry almond loaf would be great as a treat for that little break. It’s filled with tart dried cranberries, crunchy almonds and the zest of orange. A perfect blend for a winter afternoon.
In a large bowl combine the cereal and milk and let sit for about five minutes. Since this is going to all be mixed together I use my stand mixer to soak the cereal, but any large bowl will do. In another bowl combine flour, brown sugar, baking soda, salt, and cinnamon. To the cereal, add the beaten egg, oil, and orange zest. I like to use a micro plane for zesting instead of my peeler. It gives it a better, finer zest. If you don’t have a micro plane, then peel off small pieces of the orange peel, but don’t get the white part underneath. It’s too bitter. Chop the peel finely and throw into the cereal mixture. Slowly mix in the flour mixture into the cereal. If you’re using your stand mixer, add the flour on the low setting. If mixing by hand, gently fold in the flour mix. Finally add the cranberries. The cereal already has cranberries in it, but I like a bit more fruit. You can leave them out if you like if you think there’s enough already.
Preheat your oven to 350F and pour the batter into a greased 9X5 loaf pan. I use a silicon liner for my pans. It’s makes the loaves so much easier to come out and it’s a lot less messy. Bake for 50 minutes until done. Use the toothpick method to test for doneness. Let the loaf rest in the pan for 10 minutes and then transfer to a cooling rack to cool completely.
Cranberry Almond Loaf
- 2 cups Post Cranberry Almond Crunch cereal
- 1 1/3 cups milk 2% partly skimmed
- 1 3/4 cups All purpose flour
- 3/4 cup brown sugar packed
- 2 1/2 tsp baking powder
- 1 1/2 tsp cinnamon ground
- 1/4 tsp salt
- 1 large egg beaten
- 3 tbsp vegetable oil
- 1 tsp orange rind
- 1/4 cup dried cranberries optional
Stir together flour, brown sugar, baking powder, cinnamon, and salt. Set aside.
In large bowl, or stand mixer, combine cereal and milk. Let stand for 5 minutes to soften the cereal. Add beaten egg, oil, and rind. Mix well on low. Add flour mixture, stirring until just combined. Until you cannot see the flour anymore. Fold in optional dried cranberries.
Preheat oven to 350F. Pour batter in greased, or silicon lined, 9X5 loaf pan. Bake for 50 minutes until done. Test with toothpick. Let rest in pan 10-15 minutes. Remove from pan and let cool completely on rack.
Post Cereal has not endorsed or compensated me in any way for this post. All opinions are my own. All photos are property of Gutfounded unless stated differently.