Cranberry Almond Bread Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

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

Steps:

• Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
• In a large bowl with an electric mixer, gradually beat sugar into butter.
• Add eggs 1 at a time, beating well after each addition.
• Blend in almond extract.
• In a small bowl, stir together cranberry sauce and sour cream.
• In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
• Pur batter into Bundt pan and lightly smooth the top.
• Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
• Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.

Steps:

• Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds., Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Butter a 9x5-inch loaf pan.
• In a large bowl, blend the flour, sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, egg, orange zest, and almond extract. Add the wet ingredients to the dry ingredients and stir just until no streaks of flour remain. Fold in the cranberries and almonds.
• Pour the batter into the prepared loaf pan and spread evenly. Bang the pan once or twice on the counter to remove any air pockets. Bake for 1 hour and 10 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 10 minutes and then turn out onto a rack to cool completely before slicing.

Steps:

• 1. Add all the ingredients (except the cranberries) to a large mixing bowl. Mix well.
• 2. Fold in the cranberries.
• 3. Pour batter into a sprayed 8.5"x4.5" loaf pan OR you can use 3 mini loaves (5-3/4"x3-1/4").
• 4. Sprinkle top with 2-3 Tbsp sliced almonds.
• 5. Bake 350* for approx 55 minutes until golden brown. (For mini loaves, bake approximately 40 minutes.)