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Cran-Almond Loaf

1 review
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

1 loaf (16 slices)

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
Cran-Almond Loaf
Cran-Almond Loaf Recipe photo by Taste of Home
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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 large 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.

Nutrition Facts

1 slice: 193 calories, 6g fat (1g saturated fat), 24mg cholesterol, 241mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 3g protein.

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Reviews

Click stars to rate
Average Rating:
  • Jill
    Jan 27, 2020

    I really love this bread. Crunchy crust, tender bread and very tasty! I didn’t change a thing.

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