Ingredients for Almond Cranberry Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup 1% low fat milk
- 1/2 cup butter, softened
- 1/2 teaspoon almond extract
- 3/4 cup almonds (1/2 cup chopped, 1/4 cup sliced for topping)
- 1 cup fresh cranberries
- 1/2 teaspoon vanilla extract
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How to Make Almond Cranberry Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the cranberries and ½ cup chopped almonds (optional).
- Pour batter into the prepared loaf pan.
- Top with the remaining ¼ cup sliced almonds.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time may vary depending on your oven).
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
42g
Fat
26g
Carbs
9g
