NEXT RECIPE >

Cran-Almond Loaf Recipe
Cran-Almond Loaf Recipe photo by Taste of Home
Next Recipe

Cran-Almond Loaf Recipe

Be the first to add a review
Publisher Photo
My delicious quick bread is comforting in the afternoon with a cup of tea, served toasted in the morning for breakfast, or as a midnight snack. Morning, afternoon or evening, this is always a treat! —Mary West, Marstons Mills, MA
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 16 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 1/4 teaspoon almond extract
  • 1 cup dried cranberries, chopped

Directions

  1. Preheat oven to 350°. Whisk together the first six ingredients. In another bowl, whisk together eggs, buttermilk, oil and extract. Add to flour mixture; stir just until moistened. Fold in cranberries.
  2. Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (16 slices).
Originally published as Cran-Almond Loaf in Taste of Home Christmas Annual Annual 2017, p71


Reviews for Cran-Almond Loaf

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image