How to make it

  • Butter and flour two loaf pans (3 1/2 x 7-1/2 inch each).
  • In a large bowl, mix 1 cup all-purpose flour, semolina flour, baking powder, and salt.
  • In another bowl, beat eggs to blend then whisk in sugar, olive oil, lemon peel, and vanilla and almond extracts.
  • Add egg mixture to dry ingredients and stir just until evenly moistened.
  • Gently stir in cranberries and pistachios.
  • Pour batter equally into prepared pans.
  • Bake in a 350° F (180°C) 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 the loaves.
  • Set loaves upright on rack.
  • Serve warm or at room temperature.
  • Makes 2 loaves (3 1/2 by 7 1/2 in.); 6 to 8 servings
  • Nutritional Information
  • Per serving: 442 calories
  • 43% (189 cal.) from fat
  • 8.7 g protein
  • 21 g fat (3.7 g saturated fat)
  • 54 g carbohydrates
  • 2.6 g fiber
  • 309 mg sodium
  • 109 mg cholesterol
  • Source: Sunset Magazine
  • Date: November 23, 2003

Reviews & Comments 1

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    " It was excellent "
    peepers ate it and said...
    Oh my gosh, I just came on and noticed your recipe. This looks delicious and I have the semoline flour along with all the other ingredients. Thanks so much and High 5.
    Was this review helpful? Yes Flag

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