Cranberry Almond Bread
A moist, flavorful cranberry almond bread featuring tart cranberries and crunchy almonds, perfect for breakfast, brunch, or holiday gatherings, offering a delightful combination of sweet and nutty flavors.
Ingredients
- 4 cups all-purpose flour ⓘ
- 1 1/4 cups sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 1/3 cups sliced almonds, divided ⓘ
- 1 1/4 cups low-fat milk ⓘ
- 1 (8 oz.) carton nonfat vanilla yogurt ⓘ
- 1/4 cup vegetable oil ⓘ
- 2 eggs
- 1 1/2 teaspoons almond extract ⓘ
- 2 cups fresh or frozen cranberries, coarsely chopped ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease the bottoms of two 9 x 5-inch loaf pans.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- Add 2/3 cup of sliced almonds to the dry ingredients and mix well.
- In a separate bowl, combine the low-fat milk, nonfat vanilla yogurt, vegetable oil, eggs, and almond extract; whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped cranberries and remaining sliced almonds.
- Divide the batter evenly between the prepared loaf pans.
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For best results, make sure your ingredients are at room temperature before mixing. You can substitute the low-fat milk with almond milk for a dairy-free option. If you prefer, use chopped walnuts or pecans instead of almonds. Adding a pinch of cinnamon can enhance the flavor profile, making it reminiscent of the flavors found in American recipes like Cinnamon Torte.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a festive touch, consider serving it alongside Sauteed Sweet Vidalia Onions as a savory contrast, or enjoy it as part of a brunch spread featuring other pastries and fresh fruits.
Storage & Reheating
Store leftover Cranberry Almond Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes to revive its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Almond Bread contains roughly 247 calories, with 5g protein, 52g carbohydrates, and 4g fat. It is a good source of dietary fiber (13% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries in this recipe?
Absolutely! You can use frozen cranberries without thawing them. Just fold them into the batter directly. This will keep the bread moist and flavorful. Keep in mind that the baking time may slightly increase, so check for doneness with a toothpick.
How can I make this recipe gluten-free?
To make gluten-free Cranberry Almond Bread, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and baking soda are also gluten-free. The texture may vary slightly, but it will still be delicious!
What can I use instead of yogurt?
If you don't have nonfat vanilla yogurt on hand, you can substitute it with sour cream or buttermilk for a similar texture. Greek yogurt is another excellent alternative and will add a slightly tangy flavor, which complements the cranberries nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).