My beloved Williams-Sonoma catalog came in the mail recently (drool) and as usual, I scoured it immediately for recipes. They always scatter a few great recipes throughout the catalog!
(Of course I spend plenty of time drooling over all the fun, cute, extravagant stuff in the catalog too, but I don’t torture myself for too long with the ‘wanting’. I tear out all the good recipes and toss the magazine after the kids play with it for a bit!)
I saw a beautiful quick bread recipe in this latest catalog and since I have been craving coffee cake for a few weeks now and I absolutely love almond extract, I decided to make a spin off of theirs.
My little sous-chef Bjørn had so much fun helping me (and he’s getting to the point where he’s actually more help than hinderance, which makes my heart so happy!) and did the streusel topping almost all by himself.
((I love sharing my love of baking with my kids. I wish it was easier for me to let down my OCD and let them help, but I am learning!))
Do you have any tips for me on sharing my kitchen with my littles? (Or with anyone who is not me, really!) :o)
- for the bread:
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 2 large eggs
- 3/4 cup milk
- 1/2 cup butter, melted & cooled
- 2 teaspoons pure almond extract
- for the topping:
- 1/4 cup firmly packed brown sugar
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 2 tablespoons butter, melted or room temperature
Preheat the oven to 350ºF. Grease an 8x4" loaf pan and set aside.
In a large bowl, stir together the flour, sugar, baking powder, salt & cranberries until well mixed.
In a medium bowl, whisk together the eggs, milk, butter & almond extract until well blended.
Pour the wet ingredients into the large bowl with the dry ingredients and stir with a fork until just mixed. Do not overmix the batter!
Spread the batter into the prepared loaf pan and set aside.
In a small bowl, stir together the topping ingredients until well combined and crumbly. Scatter this topping evenly over the batter and place in the oven.
Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
As with almost all quick breads, this freezes beautifully! Cool completely before wrapping in foil and placing in a labeled gallon ziploc freezer bag. Thaw on the counter overnight for a quick, delicious breakfast!
recipe adapted from Williams-Sonoma