Cran-Almond Loaf Recipe
Cran-Almond Loaf Recipe photo by Taste of Home
Publisher Photo
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, Massachusetts
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

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

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.
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

  • 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
  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

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