Taste of Home
Cran-Almond Loaf
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 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
Ingredients
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2 cups all-purpose flour
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1 cup sugar
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1 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon ground nutmeg
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2 large eggs
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1 cup buttermilk
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1/3 cup canola oil
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1/4 teaspoon almond extract
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1 cup dried cranberries, chopped
Directions
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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.
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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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