Cranberry Almond Bread
Use this recipe to make a fast and festive loaf or a dozen muffins for your next family brunch or holiday gathering.
Source: Ocean Spray Test Kitchen
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- ¼ cup milk
- ½ cup butter
- 2 teaspoons almond extract
- 1 ½ cups fresh or frozen cranberries
- 1 tablespoon sugar
- ¼ cup sliced almonds
Directions
- Preheat oven to 375 F.
- Butter an 8 ½ x 4 ½ x 2 ½ loaf pan and set aside.
- Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg, milk, butter, and almond extract in a separate mixing bowl. Add wet ingredients to dry ingredients, mixing just until moist. Stir in cranberries.
- Spread batter in the buttered loaf pan. Sprinkle with sugar and almonds. Bake for 45 minutes at 375 F.
- Reduce heat to 350 F. Bake for an additional 30 minutes or until a toothpick inserted into the center comes out clean.
Yields: 1 loaf or 12 standard muffins
