Almond Cranberry Bread
photo by limeandspoontt
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 2 cups flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 3⁄4 - 1 cup 1% low-fat milk
- 1⁄2 cup butter, melted
- 2 teaspoons almond extract
- 1⁄4 cup almonds, chopped
- 1 1⁄2 cups fresh cranberries (may use frozen ones too, just do not thaw before use)
- 1 tablespoon sugar (additional)
- 1⁄4 cup almonds (slivered or sliced)
directions
- Preheat oven to 375F and grease a 8x4x2" loaf pan.
- Combine the flour, sugar, baking powder, and salt in a medium bowl.
- Combine the egg, milk, butter, and almond extract in a separate bowl.
- Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix).
- Stir in chopped almonds and cranberries.
- Spread batter in loaf pan and then sprinkle with additional 1 tbls. sugar and then the slivered or sliced almonds.
- Bake for 30 minutes.
- REDUCE heat to 350F and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean.
- Let cool 10-15 minutes before removing from pan to wire rack.
Reviews
-
A nice balance of sweet and tart. I used almonds in and on top, but will skip the ones on top next time, as they just fall off when slicing. The almond extract gives this a nice flavor. The bake time was a little long. I took mine out after 55 minutes, but it would depend on your oven. Mine may run hot.
see 6 more reviews
Tweaks
-
I made this bread for 7 people on my Christmas list this year. I used 1 cup milk that I warmed up a bit in the microwave and let my egg come to room temp. I added a total of 3/4 sliced almonds to the batter and total of 2 cups of frozen cranberries and I added 3 t almond extract instead of the 2 t in the recipe. The batter is thick when stirring in the frozen cranberries but it was fine. I did bake it for the full 30 mins when lowering the oven temp to 350 degrees. Everyone loved this bread and it is great toasted with butter in the morning with coffee or tea. I will make them early next year and freeze them. Then I will mail them out. I did not have an issue with a crumbly texture.
RECIPE SUBMITTED BY
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