Cranberry Almond Bread
There is no better way to bring in the Holidays then with this moist and delicious Cranberry Almond Bread. This quick bread is made in minutes and believe me it will be gone in about the same time!
Ingredients
- 3 cups all purpose flour
- ¾ cup brown sugar (packed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt*
- 2 large eggs (room temperature)
- 1½ cups sour milk**
- ½ cup butter melted
- 1½ teaspoons vanilla
- 1 cup dried cranberries***
- ½ cup finely chopped almonds
*If you use unsalted butter then add ¼ teaspoon of salt.
**To the 1 1/2 cups of milk add 1 1/2 tablespoons of lemon juice, let sit 20 minutes before using. Stir to combine.
***In a medium bowl add the dried cranberries, cover with boiling water and let sit 15-20 minutes. Drain well before using.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9 - 10 inch loaf pan.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the middle and add the beaten eggs, sour milk, melted butter, vanilla, cranberries and almonds. Stir just to combine, 15-16 stirs only.
- Spoon the batter into the prepared cake or loaf pan and bake for approximately 50-60 minutes. Check for doneness with a toothpick.
- Let cool in the pan then remove to a clean plate. Drizzle with glaze or dust with powdered sugar. Enjoy!
Notes
To store the Cranberry Almond Bread simply wrap the completely cooled bread well in plastic wrap, it will keep for up to 2-3 days at room temperature or up to 7 days in the fridge.
This bread can also be frozen. Wrap the completely cooled bread in plastic wrap and place in a freezer safe bread. If you freeze it glazed, let the glaze harden before wrapping. It will keep for up to 3 months in the freezer.
Nutrition
Calories: 3874kcalCarbohydrates: 580gProtein: 76gFat: 145gSaturated Fat: 71gPolyunsaturated Fat: 14gMonounsaturated Fat: 48gTrans Fat: 4gCholesterol: 660mgSodium: 2082mgPotassium: 1800mgFiber: 23gSugar: 270gVitamin A: 3970IUVitamin C: 0.2mgCalcium: 1119mgIron: 23mg
Tried this recipe?Let us know how it was!