Maybe that last one doesn’t apply, but I like it, so there.
This week’s treat will sustain and satisfy: Cranberry Trail Mix Bread. Similar to banana-bread-minus-thebananas. It is chock full of cranberries (duh, it’s in the title), almonds, sunflower seeds and walnuts, with a hint of orange zest and juice, just to keep it interesting. You can slice this, wrap it up and hit one of the many fantastic trails in Boulder. Perfect for a picnic at Chautauqua.
I think you will find this bread simple to make and easy to devour. There’s something about the cranberry-nut combo that’s a crowd pleaser every time.
You can also throw out a bit of trivia as you hand out the bread to your fellow mountain climbers. GORP is another name used for trail mix. Apparently some folks think trail mix is just too long, so they came up with an alternative. It stands for Good Old Raisins and Peanuts. I’m not just pulling that out of my pie hole, that’s the truth.
So see, a great recipe and a bit of knowledge along with it, you’re welcome. Now, as you enjoy your delicious bread, I am going to indulge in my new favorite thing, wait for it … Chocolate Bacon Cupcakes from Tee and Cakes. I know, a lot of people already know about these, but I had yet to try one. Holy schnikeys (yes, it’s a word), it’s delicious. I tried a few others as well that blew my Dessert Diva mind, but bacon chocolate = holla!
Many cupcake shops have treats that look beautiful, but when you take that first bite you are so disappointed. That has happened to me numerous times in New York, but not at Tee and Cakes, fanfreakingtastic (it’s a word, too). Just my heads-up for the week.
There’s something about the cranberry-nut combo that’s a crowd pleaser every time.
So go on a hike, make my yummy bread and then pop on over and grab a cupcake. Perfect Boulder day, I think so. Now, follow the directions, put some love into it and invite me over when it’s done.
Cranberry Trail Mix Bread
2 cups flour 1/2 tsp. salt 1 tsp. baking soda 1 cup sweetened dried cranberries 3/4 cup sunflower seeds (I used salted, unsalted works too) 3/4 cup sliced almonds (plus 2 tbsp. for garnish) 2 eggs 1 cup brown sugar 2 tbsp. canola oil zest from 1 medium-sized orange juice from 1 medium-sized orange
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. In medium bowl combine flour, salt and baking soda. Toss cranberries, sunflower seeds and 3/4 cup almonds with flour mixture and set aside.
Stir together eggs and brown sugar in large bowl. Stir in oil. Zest orange peel into mix and squeeze juice from orange into mixture.
Add flour mixture into wet mixture and stir until well combined.
Pour into prepared pan, sprinkle remaining sliced almonds over top of bread.
Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Take out and cook on wire rack. When ready to serve or pack up for a hike, take out of pan and cut into slices. Enjoy!
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to firstname.lastname@example.org.