Chocolate, Cranberry & Nut Bread

Preparation time:
15 mins
Cooking time:
55 mins
Recipe provided by: New Idea

Perfect for after Christmas dinner with coffee, or for a festive afternoon tea.


4 egg whites
²/³ cup caster sugar
1¼ cups plain flour
2 tblsps cocoa powder
¾ cup whole blanched almonds (130g)
¾ cup hazelnuts (110g)
½ cup dried cranberries


1 Grease a 12cm x 22cm medium loaf pan. Line base and two long sides with baking paper, extending the paper 5cm above edges of pan.

2 Beat egg whites in a small bowl of an electric mixer until soft peaks form. With motor operating, add sugar, 1 tblsp at a time. Beat until dissolved. Transfer to a large bowl. Add combined sifted flour and cocoa with nuts and cranberries. Gently fold until combined. Spoon into prepared pan. Level surface.

3 Cook in a moderate oven (180C) for about 40 minutes, or until cooked when tested. Cool in pan for 20 minutes. Remove from pan. Refrigerate until cold.

4 Using a serrated or electric knife, cut bread into 40 x 5mm-thick slices. Arrange slices in a single layer on three oven trays.

5 Cook bread in a moderately slow oven (160C) for about 15 minutes, or until dry and crisp, then allow to cool.

6 Serve slices with tea and coffee or as an accompaniment to mousse and ice-cream.


TIP: Bread can be made up to two weeks ahead – store in an airtight container. Any nuts, dried fruit or Choc Bits can be used in this recipe.

New Idea
Cass Stokes
Oliver Ford & Andre Martin

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