Cranberry Almond Bread
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Cranberry Almond Bread
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If you love homemade quick bread, this Cranberry Almond Bread recipe is a must try. Moist, delicious, and swirls of cranberries throughout. Bake up two freezer friendly loaves--one for now and one to enjoy later!
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Ingredients
For the Bread:
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cup sour cream
- 1 can whole-berry cranberry sauce 14 ounce
For the Glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon almond extract
Instructions
- In a large bowl, beat butter and sugar together. Add eggs, one at a time. Beat in almond extract. Add flour, baking powder, baking soda and salt. Slowly mix in sour cream.
- Grease two loaf pans and line bottom with parchment paper. Spoon about 1 1/4 cup of batter into bottom of each pan, using a spatula to press it into the sides. Add a large spoonful of the cranberry sauce on top. Repeat layer of batter, pressing with fingers (it won't completely cover the cranberry). Add second layer of cranberry and top with remaining batter.
- Bake loaves in a 350 degree oven for 60-70 minutes, until a toothpick comes out clean.
- Remove and cool on wire rack 10 minutes. Remove from pan and cool completely before adding glaze.
- For the glaze, whisk the powdered sugar with milk and almond extract until desired consistency (add more or less milk as desired). Spread on top of bread. Allow to set, about 20 minutes.
- To store, wrap loaves of bread in foil, then in a ziploc bag. Store on counter or keep in freezer until ready to use. ENJOY!
Notes
- Use cooled cranberry sauce. I prefer to use canned sauce because it doesn't run into the bread batter quite as much. If you use a homemade cranberry sauce, make sure it's thick (not runny) and cooled completely or chilled before using it in this bread recipe.
- To avoid dense bread, be sure to follow my tips on how to measure flour!
- Best glaze. The beauty of this glaze is that you can make it thicker or thinner depending on your preference. Use less milk for a thicker icing or more milk if you like it a little runnier. For best results, it should be pourable but not so runny that it won't stay on the bread.
- Freezing. Wrap the baked loaves in foil, then in freezer bags to keep them fresh. You can freeze them with or without the glaze on top.
- Optional toppings. Cranberry Almond is delicious served plain but it's easy to dress it up for a special occasion, too. Slivered almonds or Sugared Cranberries would make perfect garnishes! Add some toasted coconut for tasty twist!
Nutrition Information
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Serving
1slice
Calories
279kcal
(14%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Cholesterol
57mg
(19%)
Sodium
194mg
(8%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 279kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 57mg | 19% |
| Sodium | 194mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
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