Cranberry Tea Loaf

Yield: Makes 1 loaf

Ingredients

1 1/4 cups water

1/4 cup cranberry juice cocktail

4 Lipton Brisk Cup Size Tea Bags

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sugar

1/4 cup I Can't Believe It's Not Butter! Spread - stick

2 large eggs

1 cup chopped cranberries

1 cup chopped walnuts or pecans

Directions:

Preheat oven to 350 F. Grease 9x5x3-inch loaf pan; set aside. In 1-quart saucepan, bring water and cranberry juice to a boil. Remove from heat and add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, with electric mixer, beat sugar and I Can't Believe It's Not Butter! Spread until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in cooled tea mixture. Gradually beat in flour mixture just until blended. Stir in cranberries and walnuts. Turn into prepared pan. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

Source: Lipton

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