Cranberry-Almond Bread Recipe

Name: Cranberry-Almond Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ¾ cup sugar; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup milk; 6 tablespoons butter, melted; 1 egg, lightly beaten; 1 tablespoon grated orange zest; 1 teaspoon almond extract; 1 cup fresh cranberries or 1 cup frozen cranberries; 1 cup sliced almonds

Servings: persons

2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
6 tablespoons butter, melted
1 egg, lightly beaten
1 tablespoon grated orange zest
1 teaspoon almond extract
1 cup fresh cranberries or 1 cup frozen cranberries
1 cup sliced almonds

1
Preheat the oven to 325 degrees Fahrenheit.
2
Butter a 9x5-inch loaf pan.
3
In a large bowl, blend the flour, sugar, baking powder, and salt.
4
In another bowl, combine the milk, melted butter, egg, orange zest, and almond extract.
5
Add the wet ingredients to the dry ingredients and stir just until no streaks of flour remain.
6
Fold in the cranberries and almonds.
7
Pour the batter into the prepared loaf pan and spread evenly.
8
Bang the pan once or twice on the counter to remove any air pockets.
9
Bake for 1 hour and 10 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
10
Cool the bread in the pan for 10 minutes and then turn out onto a rack to cool completely before slicing.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon salt, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Almond Bread

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