Cranberry/Almond Loaf Recipe

Name: Cranberry/Almond Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; ¾ cup brown sugar, packed; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 eggs, beaten; 1 ½ cups milk, soured (or buttermilk); ½ cup butter, melted; 1 tablespoon vanilla; 1 cup dried cranberries; ½ cup toasted almond, chopped

Servings: persons

3 cups all-purpose flour
¾ cup brown sugar, packed
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
1 ½ cups milk, soured (or buttermilk)
½ cup butter, melted
1 tablespoon vanilla
1 cup dried cranberries
½ cup toasted almond, chopped

1
Preheat oven to 350 F (180 C).
2
Butter a 9 x 5 inch loaf pan, or line with parchment paper.
3
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
4
Make a well in the centre and add beaten eggs, Milk, butter and vanilla.
5
Sprinkle with cranberries and almonds; stir just until combined.
6
Spread into prepared pan, smoothing top.
7
Bake for 65 to 75 mins, or until tester inserted in centre comes out clean.
8
Let cool in pan on rack for 10 minutes.
9
Remove from pan and transfer to rack to cool completely.

1001

kcal

Calories

Fat

122

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: 3 cups all-purpose flour, ¾ cup brown sugar, packed, 1 teaspoon baking powder, ½ teaspoon baking soda, and more.

Yes, Cranberry/Almond Loaf 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.

Cranberry/Almond Loaf

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