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Cranberry Almond Bread
4.8 from 36 votes

Cranberry Almond Bread

Cranberry Bread with an almond streusel topping and a sweet almond glaze! The perfect quick bread for the holidays! 

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Calories: 341 kcal
Course: Snacks
Cuisine: American

Ingredients

For the Almond Streusel Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter cut into pieces, cold
  • 1/3 cup sliced almonds brand Kroger
For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 egg large
  • 1 cup almond milk unsweetened vanilla, brand Simple Truth, or buttermilk
  • 1/2 cup canola oil or vegetable oil
  • 1 teaspoon almond extract brand Kroger
  • 1/2 teaspoon vanilla extract pure
  • 1 1/4 cups cranberries fresh, roughly chopped
For the Almond Glaze:
  • 1 cup confectioners’ sugar
  • 1 teaspoon almond extract brand Kroger
  • 2 tablespoons almond milk unsweetened vanilla, brand Simple Truth

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F degrees. Grease a 9×5 loaf pan with nonstick cooking spray. Set aside.
  2. First, make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and cold butter pieces. Rub the mixture together with your fingers until combined and crumbly. Gently stir in the sliced almonds. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  4. In a medium bowl, whisk together the brown sugar, granulated sugar, and egg. Whisk until smooth and there are no brown sugar clumps. Whisk in the milk, oil, almond extract, and vanilla extract. 
  5. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Don’t over mix. Fold in the chopped cranberries.
  6. Pour batter in prepared pan. Sprinkle the almond streusel topping evenly over the bread.
  7. Bake for 60 minutes, loosely covering the bread with aluminum foil after 30 minutes to prevent the top from getting too dark. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.
  8. To make the glaze, combine the confectioners' sugar, almond extract, and almond milk in a medium bowl. Whisk until smooth. Drizzle the glaze over the cooled bread. Slice and enjoy! 

Notes

  • The bread will keep covered on the counter for up to 3 days. Can freeze the loaf for up to 2 months. Just wait to glaze it. Defrost the bread and then glaze.

Nutrition Information

Serving 12g Calories 341kcal (17%) Carbohydrates 52g (17%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 18mg (6%) Sodium 245mg (10%) Potassium 75mg (2%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 85IU (2%) Vitamin C 1.4mg (2%) Calcium 56mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 341

% Daily Value*

Serving 12g
Calories 341kcal 17%
Carbohydrates 52g 17%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 245mg 10%
Potassium 75mg 2%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 85IU 2%
Vitamin C 1.4mg 2%
Calcium 56mg 6%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.