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.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).