Almond-Cranberry Quick Bread

Name: Almond-Cranberry Quick Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 20
Cuisine: American
Ingredients: 2 c all-purpose flour; 1 1/4 tsp baking powder; 1/2 tsp salt; 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

By Linda Moore
@Lindr

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

Rating:

★★★★★ 3 votes5

Comments:

24 Comments

Serves:

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 c

all-purpose flour
1 1/4 tsp

baking powder
1/2 tsp

salt
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
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How to Make Almond-Cranberry Quick Bread

Step-by-Step

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