Cranberry Almond Bread
Makes 2 loafs













3 1/2 C all purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp nutmeg
2 Tbsp flax seed
1/2 cup almond slices, unsalted
3 Tbsp ground almond
1 1/2 C white sugar
¾ C shortening
1/2 tsp vanilla
3 eggs
3/4 C milk
1/2 tsp lemon
2 cups chopped Cranberries
zest of 1 orange

Preheat oven to 350 degrees F

Grease (with shortening and flour) two 9x5 bread pans.

In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Add the flax seeds, almond slices and ground almond* to this bowl as well, mix up.

(To grind almond, take about 1 cup of almond slices, or whole whatever you have, and put into food processor. Process until ground fine.)

In a separate bowl, combine the sugar, vanilla and shortening. Mix with mixer until all incorporated. Add the 3 eggs and beat for about 1.5 minutes. Add the milk, cranberries, orange zest, and lemon. Mix again with mixer for about 1.5 minutes.

In the flour bowl, create a hollowed out center in the middle of the flour. Pour the wet mixture into the center. Combine using a rubber spatula. DO NOT use a mixer after this point, you will over mix it and cause the flour to become elastic and your bread will be dense. Fold everything together until no dry flour is left, about 15-20 folds. Pour half into one greased pan, and the other half into the other greased pan.

Bake at 350 degrees F, for 50-60 minutes. Bread is done when a raw spaghetti noddle inserted in middle comes out clean.