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    You are in: Home / Recipes / Almond Cranberry Bread Recipe
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    Almond Cranberry Bread

    Almond Cranberry Bread. Photo by Boomette

    1/3 Photos of Almond Cranberry Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    HokiesMom's Note:

    From Ocean Spray flyer. It has been a many years since I've made this bread but my notes say it is yummy! My notes also say I added a 1/4 cup of chopped almonds to the batter and then used another 1/4 cup of sliced/slivered almonds for the topping. So I've adjusted the original to include this but feel free to leave the chopped almonds out of the batter itself. **Updated 12/7/11 - I've adjusted the bake time for this bread. The original times were definitely too long for this quick bread **

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 375F and grease a 8x4x2" loaf pan.
    2. 2
      Combine the flour, sugar, baking powder, and salt in a medium bowl.
    3. 3
      Combine the egg, milk, butter, and almond extract in a separate bowl.
    4. 4
      Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix).
    5. 5
      Stir in chopped almonds and cranberries.
    6. 6
      Spread batter in loaf pan and then sprinkle with additional 1 tbls. sugar and then the slivered or sliced almonds.
    7. 7
      Bake for 30 minutes.
    8. 8
      REDUCE heat to 350F and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean.
    9. 9
      Let cool 10-15 minutes before removing from pan to wire rack.

    Ratings & Reviews:

    • on September 16, 2008


      A nice balance of sweet and tart. I used almonds in and on top, but will skip the ones on top next time, as they just fall off when slicing. The almond extract gives this a nice flavor. The bake time was a little long. I took mine out after 55 minutes, but it would depend on your oven. Mine may run hot.

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    • on June 30, 2010


      My family loved this recipe. I'm from Puerto Rico, so this was not neccesarily a Christmas recipe, but it was delicious for the summer season and rainy days in the island. I used walnuts the first time, then tried hazelnuts (liked walnuts better!!) Thanks for the recipe :).

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    • on October 27, 2009


      This was really delightful (and perfect for the season)! I did use the chopped almonds in the batter. The tartness of the cranberries was nicely offset by the almond extract. I will be making this again. Thanks for posting this! Made for Think Pink Fall 2009 Tag Game.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Almond Cranberry Bread

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 230.4
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 5.2 g
    Cholesterol 36.0 mg
    Sodium 350.3 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 1.7 g
    Sugars 10.5 g
    Protein 4.1 g

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