Cranberry Semolina Tea Bread
James Carrier
Jennifer Kirkgaard makes this Italian-inspired loaf all year long, but her family and friends especially enjoy it during the holidays. Semolina flour is available in well-stocked supermarkets; if you can't find it, substitute yellow cornmeal.
How to Make It
Step 1
1
Butter and flour two loaf pans (3 1/2 by 7 1/2 in. each).
Step 2
2
In a large bowl, mix 1 cup all-purpose flour, semolina flour, baking powder, and salt.
Step 3
3
In another bowl, beat eggs to blend; whisk in sugar, olive oil, lemon peel, and vanilla and almond extracts.
Step 4
4
Add egg mixture to dry ingredients and stir just until evenly moistened. Gently stir in cranberries and pistachios. Pour batter equally into prepared pans.
Step 5
5
Bake in a 350° regular or convection oven until bread is golden brown and a wood skewer inserted in center of loaves comes out clean, 20 to 25 minutes. Cool bread in pans on a rack for 10 minutes. Run a knife between bread and pan sides, then invert pans to release bread; set loaves upright on rack. Serve warm or at room temperature.
Ingredients
About 1 cup all-purpose flour
1 cup semolina flour (see note above)
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2/3 cup sugar
1/2 cup olive oil
2 teaspoons grated lemon peel
1 tablespoon vanilla extract
1 teaspoon almond extract
3/4 cup dried cranberries
1/2 cup coarsely chopped unsalted pistachios
Directions
Step 1
1
Butter and flour two loaf pans (3 1/2 by 7 1/2 in. each).
Step 2
2
In a large bowl, mix 1 cup all-purpose flour, semolina flour, baking powder, and salt.
Step 3
3
In another bowl, beat eggs to blend; whisk in sugar, olive oil, lemon peel, and vanilla and almond extracts.
Step 4
4
Add egg mixture to dry ingredients and stir just until evenly moistened. Gently stir in cranberries and pistachios. Pour batter equally into prepared pans.
Step 5
5
Bake in a 350° regular or convection oven until bread is golden brown and a wood skewer inserted in center of loaves comes out clean, 20 to 25 minutes. Cool bread in pans on a rack for 10 minutes. Run a knife between bread and pan sides, then invert pans to release bread; set loaves upright on rack. Serve warm or at room temperature.
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