Semolina Cranberry Pistachio Bread

• 1 cup all-purpose flour
• 1 cup semolina flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 4 large eggs
• 23 cup sugar
• 12 cups olive oil
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 34 cup dried cranberries
• 1 cup coarsely chopped unsalted shelled pistachio

1. butter and flour two loaf pans (31/2 x 71/2).
2. preheat oven to 350F.
3. in a large bowl mix together all purpose flour, semolina flour, baking powder and salt.
4. in another bowl, beat eggs to blend, whisk in sugar, olive oil and extracts.
5. add egg mixture to dry ingredients, stir until evenly moistened.
6. gently stir in cranberry and pistachios.
7. pour batter equally into prepared pans.
8. bake in a 350F oven until golden brown about 20-25 minutes.
9. cool in pans for 10 before removing to cool on rack.
10. serve warm or at room temperature.
11. my family loves this bread for breakfast toasted with butter -- YUM!

flour, flour, baking powder, salt, eggs, sugar, olive oil, vanilla, almond, cranberries, pistachio

Taken from www.food.com/recipe/semolina-cranberry-pistachio-bread-518354 (may not work)