A Toast to Fresh Flavors

Confession time: I have a weakness for the delightful crunch of cranberry almond cereal, a staple in my morning routine. This passion led me to explore a new realm of flavors by creating a Cranberry Almond Bread that takes this dynamic duo to a whole new level. Fresh whole cranberries steal the show in this recipe, offering a burst of tartness that complements the subtle nuttiness of almonds. Prepare to elevate your breakfast game with this irresistible homemade bread.

Ingredients:

• 2 cups fresh whole cranberries
• 1 cup almonds, sliced and toasted
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon almond extract
• 1 cup buttermilk

Instructions:

• Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it with butter or lining it with parchment paper.
• Prepare the Cranberries: Rinse the fresh cranberries and pat them dry. Roughly chop them into smaller pieces, leaving some whole for an extra burst of flavor.
• Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds until they become golden brown and fragrant. Stir frequently to prevent burning. Set aside to cool.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add Eggs and Almond Extract: Beat in the eggs, one at a time, and then add the almond extract. Mix until well combined.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
• Fold in Cranberries and Almonds: Gently fold in the chopped cranberries and toasted almonds into the batter.
• Bake: Transfer the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
• Cool and Slice: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the bread into generous pieces.

Serving Suggestion:

Olive Oil Drizzle: Cut a thick slice of the Cranberry Almond Bread. Drizzle extra virgin olive oil generously over the bread. Toast the oiled slice in a toaster oven until it reaches a delightful crispiness. Enjoy the harmonious blend of flavors as the olive oil soaks into the bread.

Butter Bliss: Take a hearty slice of the bread. Spread unsalted butter generously over the surface. Toast the buttered slice until it reaches a perfect crunch. Savor the rich combination of buttery goodness and nutty flavors.

A Culinary Symphony of Flavors

Whether you opt for an olive oil drizzle or buttery bliss, this Cranberry Almond Bread is a testament to the magic that happens when fresh ingredients come together. Delight in the burst of tartness from the cranberries, the crunch of toasted almonds, and the warmth of a perfectly baked loaf. Make your mornings memorable with this simple yet exquisite recipe that will have you reaching for seconds and thirds.