Cranberry Almond Bread

Makes 1 loaf

  • 1-1/4 c. flour
  • 1/4 c. almond flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 c. cranberries, fresh or frozen
  • 1/4 c. milk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/2 c. butter
  • 1 c. sugar
  • 2 eggs

1) Preheat oven to 350 F. Line loaf pan with parchment paper, allowing about 3 inches overhang on either side of pan, or coat generously with nonstick cooking spray; set aside.


2) Whisk together flours, salt and baking powder. Toss cranberries in flour mixture to coat and separate into a separate bowl. In another bowl, whisk together milk and extracts; set aside.


3) In bowl of stand mixer, cream sugar and butter. Add eggs one at a time, incorporating well between each addition. Alternately add flour and milk mixtures, beginning and ending with flour, in about about three additions. Stir in cranberries.


4) Pour batter in prepared pan and bake for 50-55 minutes or until the top is golden and it springs back when lightly touched.


Source: Adapted fromĀ Sweet Posy Dreams

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