Real Recipes From Real Home Cooks ®

almond-cranberry quick bread

★★★★★ 3
a recipe by
Linda Moore
The Villages, FL

Cranberry and almond flavoring are wonderful together, especially for Thanksgiving and Christmas holidays.

Blue Ribbon Recipe

Oh yum! Tender and slightly sweet, we adored this quick bread recipe. It's tart from the cranberries, but a little sweet from the almond extract. The flavor of the almonds is subtle put pairs surprisingly well with the cranberries. Plus, it's so very simple to make. Make it in a large loaf or as mini loaves as Linda suggests. They'd be great for a fall bake sale or as a hostess gift during the holidays.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 20
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For almond-cranberry quick bread

  • 2 c
    all-purpose flour
  • 1 1/4 tsp
    baking powder
  • 1/2 tsp
  • 2
    large eggs
  • 1 c
    sour cream
  • 3/4 c
    granulated sugar
  • 1/2 c
    canola oil
  • 1/2 tsp
    almond extract
  • 1 c
    sliced almonds
  • 1 c
    cranberries (fresh or frozen) chopped

How To Make almond-cranberry quick bread

  • Ingredients combined in a mixing bowl.
    Add all the ingredients (except the cranberries) to a large mixing bowl. Mix well.
  • Folding in cranberries.
    Fold in the cranberries.
  • Batter poured into a loaf pan.
    Pour batter into a sprayed 8.5"x4.5" loaf pan OR you can use 3 mini loaves (5-3/4"x3-1/4").
  • Sliced almonds sprinkled on top.
    Sprinkle top with 2-3 Tbsp sliced almonds.
  • Loaf baked until golden brown.
    Bake 350* for approx 55 minutes until golden brown. (For mini loaves, bake approximately 40 minutes.)