Almond Cranberry Bread with White Chocolate Glaze

Hmm, I see a theme developing here.  Midwest Living has a whole section on cranberries in their Sept/Oct 2010 issue.  This recipe is an award winner from the 2009 Wisconsin State fair.

1 1/2 C. fresh of froze cranberries
2 1/2 C. all purpose flour
1 C. sugar
1 tbsp. baking powder
1/2 tsp salt
2 eggs
1 C. buttermilk
1/3 C. butter, melted
1 to 1 1/2 tsp. almond extract
2/3 C. chopped almonds, toasted if you like

Rinse cranberries in cold water, drain.  Grease bottom and 1/2 inch up the sides of a 9x5x3 inch loaf pan.  Line bottom of pan with waxed paper; grease.  Set aside.

In a large bowl, combine flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture, set aside.

In a medium bowl, combine eggs, buttermilk, melted butter, and almond extract.  Add egg mixture all at once to flour mixture.  Stir until just moistened; batter will be lumpy.  Fold in cranberries and the chopped almonds.  Spoon batter into prepared pan, spread evenly.

Bake in a 325 degree oven 75 minutes or until a wooden skewer inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove from pan, cool completely on wire rack.  Wrap, store overnight before slicing. 

Before serving, unwrap and drizzle with White Chocolate Glaze, sprinkle with additional almonds.

White Chocolate Glaze

In a small, microwave safe bowl, microcook 1/4 C. white baking pieces on 50% power for 1 1/2 to 2 1/2 minutes or until melted and smooth, stirring once or twice.  Stir in 2 tbsp. powdered sugar and 1 tbsp. French vanilla liquid coffee creamer.  If necessary, stir in additional creamer 1 tsp at a time until glaze reaches drizzling consistency.