Our Cranberry Walnut Loaf recipe today calls for whole wheat flour. When a recipe calls for flour to be sifted but do you ignore that extra, cumbersome step, or do you have a trusty flour sifter at home just for these occasions?
Flour sifters aren’t as common anymore, compared to a time they probably made the list of top 20 gadgets on wedding gift lists. Yet to be a home-baker, as a norm, one must have a flour sifter. Though with time constraints, more concise recipe instructions often skip that step. Flour sifters are nothing more than a metal cup with measuring lines with a fine strainer on one end and a simple push-mechanical lever to force the flour through it. Any lumps are broken down as the flour sifts, and air is added.
When flour is sifted with other dry ingredients such as cacao powder, cinnamon, and starches, the combination becomes more efficient.
Nonetheless, it isn’t always crucial to sift flour. Since commercial flours are now made without any debris or husks, the sifting to add air is only necessary in some specific instances. When preparing angel food cake, sponge cake or other cakes with a delicate texture, sifting the flour remains imperative. We also found, when adding heavy ingredients such as a full cup of Once Again Cashew Butter, it is a good idea to sift the flour for a lighter and fluffier loaf.
A flour sifter is not the only way to add air to your dry ingredient mixture, using a fine mesh strainer and a spoon works efficiently as well. The recipe below is a good example of how you’ll end up with two different loaves by simply adding the sifting step. When skipped, the loaf will have a consistency of a pound cake with more moisture and density. The sifting of the flour results in a fluffy and lighter loaf. Either way, they are delicious, and may we suggest pairing this bread with a cup of tea for a delightful mid-afternoon break. Or perhaps indulge in it with a cup of coffee and a spread of preserves for breakfast.
This seems like a good opportunity to remind you that if you have any questions or comments about our Cranberry Walnut Loaf or any other recipes and or instructions, please comment below, and we’ll be happy to respond.
Cranberry Walnut Loaf
Carolina Jantac, MS, RD, LD
- 1 cup of milk of your choice: plant based, or dairy
- 2 eggs
- 2/3 cup of sugar
- 1 tablespoon of baking powder
- 1 ¾ cups of white whole wheat flour
- ½ cup of dried cranberries
- ½ cup of chopped walnuts
- 1 cup of Once Again Cashew Butter
- In a large mixing bowl, combine eggs, and sugar. Beat until airy, and then, add in cashew butter and milk. Beat until well mixed.
- Slowly add sifted flour while mixing, then add in baking soda.
- Lastly add in cranberries and walnuts.
- Pour all into a greased 9x5 inches loaf pan and place it in an oven preheated to 350 degrees Fahrenheit for 45 to 50 minutes.
- Use a toothpick tester to ensure loaf is well baked before removing it from the oven. Enjoy it fresh, and save leftovers in a tightly sealed container away from moisture for up to three days.