A flavour-packed whole wheat sweet bread for a chilly autumn afternoon.
I used candied cranberries, but it works just as well with fresh or frozen cranberries – it will just be a bit less sweet.
Makes 1 x 30cm (12″) loaf
Preparation about 15 minutes
Baking about 60 minutes
360g (3 cups, spooned and scraped) whole wheat flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
375ml (1 1/2 cups) whole milk
200g (1 cup) granulated sugar
150g (1 1/2 cups) candied, fresh or frozen cranberries
50g (1/2 cup) roughly chopped walnuts
50g (4 Tbsp) diced candied orange peel
50g (4 Tbsp) diced candied lemon peel
Preheat oven to 175°C / 350°F / Gas Mark 4, and grease and flour a 30cm (12″) loaf tin.
Whisk flour, baking powder, salt and spices together in a bowl.
Put the milk in a medium heavy based saucepan and heat until it just comes to a boil. Remove from the heat, add the sugar and whisk until the sugar has dissolved.
Pour the milk mixture into the dry ingredients whisk until the batter is smooth.
Toss the cranberries, walnuts and candied peels in a little additional flour, then stir them into the batter.
Pour into loaf tin and bake in centre of oven for about 60 minutes, until a toothpick inserted into the centre comes out clean.
Remove from oven, allow to cool in the tin for 5 minutes, then remove to a wire rack.
Allow to cool to room temperature before serving.