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Almond-Cranberry Quick Bread

This almond-cranberry quick bread combines tart cranberries, sliced almonds, and a hint of almond extract in a moist, tender loaf. It's a lovely addition to Thanksgiving and Christmas gatherings, but it's just as delicious with breakfast or an afternoon cup of tea.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 20
Course: Sweet Bread
Calories: 183
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1/2 teaspoon almond extract
  • 1 cup sliced almonds plus 2–3 tablespoons for topping
  • 1 cup fresh or frozen cranberries chopped

Method
 

  1. Preheat the oven to 350°F.
  2. Add the flour, baking powder, salt, eggs, sour cream, granulated sugar, canola oil, and almond extract to a large mixing bowl.
  3. Mix well until the ingredients are combined.
  4. Fold in the chopped cranberries.
  5. Pour the batter into a sprayed 8.5 x 4.5-inch loaf pan, or divide it among three mini loaf pans measuring 5 3/4 x 3 1/4 inches.
  6. Sprinkle 2–3 tablespoons of sliced almonds over the top.
  7. Bake the standard loaf for approximately 55 minutes, until golden brown. For mini loaves, bake for approximately 40 minutes.
  8. Check that the bread is baked through before removing it from the oven. Allow it to cool before slicing.

Notes

  • Use one 8.5 x 4.5-inch loaf pan or three 5 3/4 x 3 1/4-inch mini loaf pans.
  • Bake mini loaves for approximately 40 minutes.
  • Fresh or frozen cranberries can be used.
  • The tart cranberries balance the sweetness and almond flavor.