Buttery Almond And Cranberry Loaves Recipe

Name: Buttery Almond And Cranberry Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter, softened; 1 3/4 cups sugar; 1/2 tsp almond extract; 6 None eggs; 1 1/4 cups sour cream; 1 1/2 cups flour, sifted; 1 1/2 cups self-rising flour, sifted; 1 1/4 cups ground almonds; 1/4 cup fresh orange juice; 1 1/2 cups sweetened dried cranberries; None None Powdered sugar, for dusting

Servings: persons

1
Preheat the oven to 300u00b0F. Grease two 8-loaf (3/4-cup) mini loaf pans. Line bottom and long sides with parchment paper, extending the paper 2 inches above the long sides for handles.
2
Beat the butter, sugar and almond extract in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined. Add the sour cream and beat until just combined (don't over-beat).
3
Stir in the sifted flours and ground almonds, then the orange juice and cranberries. Pour into the prepared pans and smooth the tops. Tap the pans on the counter to release the air bubbles.
4
Bake for about 30 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Dust with sifted powdered sugar.

1702

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup (2 sticks) butter, softened, 1 3/4 cups sugar, 1/2 tsp almond extract, 6 None eggs, and more.

Yes, Buttery Almond And Cranberry Loaves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttery Almond And Cranberry Loaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions