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.

Cranberry Almond Bread

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It is a symphony of sweet and tart flavors, where juicy cranberries burst with every bite, mingling with the nutty goodness of toasted almonds. Each slice is an indulgence, with the richness of almond extract and the subtle tang of buttermilk creating an irresistible aroma.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 10-12 1x
• Category: Breakfast

Ingredients

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• 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

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it with butter or lining it with parchment paper.
2. 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.
3. 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.
4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
6. Add Eggs and Almond Extract: Beat in the eggs, one at a time, and then add the almond extract. Mix until well combined.
7. 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.
8. Fold in Cranberries and Almonds: Gently fold in the chopped cranberries and toasted almonds into the batter.
9. 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.
10. 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.