Almond Cranberry Quick Bread Recipes

CRANBERRY ORANGE ALMOND QUICK BREAD

Cranberry Orange Almond Quick Bread image

You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 1 loaf (12 pieces).

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup sliced almonds, toasted
1 large egg, room temperature
1 cup fat-free milk
1/3 cup canola oil
3/4 teaspoon grated orange zest
3/4 teaspoon almond extract

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.

Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

ALMOND CRANBERRY BREAD

Almond Cranberry Bread image

From Ocean Spray flyer. It has been a many years since I've made this bread but my notes say it is yummy! My notes also say I added a 1/4 cup of chopped almonds to the batter and then used another 1/4 cup of sliced/slivered almonds for the topping. So I've adjusted the original to include this but feel free to leave the chopped almonds out of the batter itself. Updated 12/7/11 - I've adjusted the bake time for this bread. The original times were definitely too long for this quick bread

Provided by HokiesMom

Categories Quick Breads

Time 1h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4-1 cup 1% low-fat milk
1/2 cup butter, melted
2 teaspoons almond extract
1/4 cup almonds, chopped
1 1/2 cups fresh cranberries (may use frozen ones too, just do not thaw before use)
1 tablespoon sugar (additional)
1/4 cup almonds (slivered or sliced)

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.

Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.3, Cholesterol 36.6, Sodium 354.8, Carbohydrate 29.1, Fiber 1.8, Sugar 11.1, Protein 4.5

CRANBERRY ALMOND BREAD

Cranberry Almond Bread image

This is supposedly a "celebrity" recipe from Meg Ryan. I don't know how true that is but I got it from a friend awhile back and have just now had the chance to make it. Let's just say I was pleasantly surprised at the combination of flavors and the texture of this sweet bread.

Provided by Sherrybeth

Categories Quick Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole berry cranberry sauce
3/4 cup sour cream

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.

Nutrition Facts : Calories 353.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 79.5, Sodium 390.9, Carbohydrate 56.5, Fiber 1.1, Sugar 35.6, Protein 4.9

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