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Cran-Almond Loaf

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Total Time:Prep: 15 min. Bake: 1 hour + cooling

By Taste Of Home Editorial Team

Recipe by Mary West, Marstons Mills, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

My delicious quick bread is comforting in the afternoon with a cup of tea, served toasted in the morning for breakfast, or as a midnight snack. Morning, afternoon or evening, this is always a treat! —Mary West, Marstons Mills, Massachusetts

TEST KITCHEN APPROVED

Cran-Almond Loaf

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Yield:1 loaf (16 slices)
Prep:15 min
Cook:1 hour
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 1/4 teaspoon almond extract
  • 1 cup dried cranberries, chopped
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Directions

  1. Preheat oven to 350°. Whisk together the first six ingredients. In another bowl, whisk together eggs, buttermilk, oil and extract. Add to flour mixture; stir just until moistened. Fold in cranberries.
  2. Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts

1 slice: 193 calories, 6g fat (1g saturated fat), 24mg cholesterol, 241mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 3g protein.
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