Quick Cranberry Loaf (Print Version)
# Ingredients:
01 -
1 overripe banana.
02 -
½ cup Aranciata Rossa sparkling water.
03 -
½ cup almond milk.
04 -
¼ cup cranberry pie filling.
05 -
¾ cup sugar.
06 -
2 cups flour.
07 -
½ teaspoon pumpkin pie spice.
08 -
¼ teaspoon vanilla essence.
09 -
½ cup powdered sugar.
10 -
¼ teaspoon orange zest.
11 -
¼ teaspoon baking powder.
12 -
1 teaspoon baking soda.
13 -
1 teaspoon salt.
14 -
½ cup frozen cranberries.
# Instructions:
01 -
Set your oven to heat up to 350°F. In a bowl, combine sugar, salt, baking soda, baking powder, and flour.
02 -
Throw mashed banana, sparkling water, cranberry filling, frozen cranberries, and almond milk into the mix. Stir until it looks even.
03 -
Pour the batter into your chosen pan. If you want, swirl in some decorative patterns. Bake for 35 minutes—stick a knife in, it should come out clean.
04 -
After baking, let it sit in the pan till you can touch it without burning yourself. Then take it out and rest it on a rack for about an hour.
05 -
In a small bowl, mix powdered sugar, pumpkin pie spice, vanilla, Aranciata Rossa, and orange zest. Drizzle over the totally cooled loaf.
# Notes:
01 -
Always stick to frozen cranberries—not dried ones.
02 -
Swap whole cranberry sauce for filling if needed.
03 -
The pan should measure about 3.6" x 8.6" x 2.2".