Cran-Almond Loaf

Name: Cran-Almond Loaf
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 1 loaf (16 slices).
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

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

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

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.

Originally published as Cranberry Almond Coffee Cake in Taste of Home Christmas Annual 2017