Cranberryalmond Loaf Recipes

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CRAN-ALMOND LOAF



Cran-Almond Loaf image

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

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

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

Steps:

  • 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., 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 : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 241mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY ALMOND BREAD



Cranberry Almond Bread image

This cranberry fruit bread recipe is easy to make and can be done in a single loaf pan or divided into muffins.

Provided by Jamie Geller Test Kitchens

Categories     Breads, Muffins

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1/4 cup milk
1/2 cup butter
2 teaspoons almond extract
1 1/2 cups fresh or frozen cranberries
1 tablespoon sugar
1/4 cup sliced almonds

Steps:

  • 1. Preheat oven to 375 F. 2. Butter an 8 ½ x 4 ½ x 2 ½ loaf pan and set aside. 3.Combine flour, sugar, baking powder, and salt in a medium mixing bowl. 4. Combine egg, milk, butter, and almond extract in a separate mixing bowl. 5. Add wet ingredients to dry ingredients, mixing just until moist. Stir in cranberries. 6. Spread batter in the buttered loaf pan. Sprinkle with sugar and almonds. 7. Bake for 45 minutes at 375 F. 8. Reduce heat to 350 F. Bake for an additional 30 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts :

CRANBERRY/ALMOND LOAF



Cranberry/Almond Loaf image

Every year, The Dairy Farmers of Canada sponsor the printing and distribution of (what Canadians affectionately call) The Milk Calendar. Each page, starting with December of the previous year (in case you missed it), is a beautiful photograph, in colour, of a recipe for the month, and the applicable recipe neatly printed beside the photo. This year (2008), I started in December, because I love to bake "loaves" and this loaf is particularly appealing. Quoting directly, they say: "Moist, studded with fruit and nuts and made in one bowl - what more can you ask? A slice of this sweet loaf is perfect with a cup of tea or cafe latte..." Cooking Tip: *To sour Milk, spoon 2 tbsp (30 mL) lemon juice or white vinegar into measuring cup; pour in enough Milk to make 1 1/2 cups (375mL). Let it stand for 5 mins. then stir. For the Adventurous: replace half the cranberries with chopped dried apricots and use hazelnuts instead of almonds. Healthy Eating Tip: Don't deprive yourself of delicious baked goods over the holiday season. Forbidden foods will tantalize you all the more. Instead, choose modest-sized servings and savour the flavour. Allergy alert: If there is an aversion to nuts, simply eliminate the nuts and increase cranberries, or add raisins, or other chopped, dried fruit. You will like the combination. Butter substitution: Margarine, Vegetable Oil; Olive Oil: Unsweetened Apple Sauce, in the same measurement

Provided by TOOLBELT DIVA

Categories     < 4 Hours

Time 1h15m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 1/2 cups milk, soured (or buttermilk)
1/2 cup butter, melted
1 tablespoon vanilla
1 cup dried cranberries
1/2 cup toasted almond, chopped

Steps:

  • Preheat oven to 350 F (180 C).
  • Butter a 9 x 5 inch loaf pan, or line with parchment paper.
  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Make a well in the centre and add beaten eggs, Milk, butter and vanilla.
  • Sprinkle with cranberries and almonds; stir just until combined.
  • Spread into prepared pan, smoothing top.
  • Bake for 65 to 75 mins, or until tester inserted in centre comes out clean.
  • Let cool in pan on rack for 10 minutes.
  • Remove from pan and transfer to rack to cool completely.

Nutrition Facts : Calories 367.8, Fat 15.6, SaturatedFat 7.3, Cholesterol 71.8, Sodium 320.4, Carbohydrate 49.2, Fiber 2.3, Sugar 16.9, Protein 8

CRANBERRY-ALMOND VINAIGRETTE



Cranberry-Almond Vinaigrette image

I got the idea for this dressing from my love for Post Cranberry and Almond Cereal - I thought it was a great flavor combination. I like this dressing over a mixed green salad, potato salad (yes, it actually works) and even grilled salmon or warm roast turkey breast and glazed ham steaks at Christmas. I really love the color of this dressing - whatever it touches looks so pretty.

Provided by danadooley

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 11

½ cup cranberry juice
1 tablespoon lemon juice
1 tablespoon dried cranberries, finely chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh parsley
2 teaspoons ground almonds
½ teaspoon crushed red pepper flakes
½ teaspoon garlic powder
2 teaspoons salt
1 tablespoon white sugar
⅓ cup vegetable oil

Steps:

  • Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 5.3 g, Fat 9.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.4 g, Sodium 582.3 mg, Sugar 4.2 g

CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup margarine, softened
1 cup white sugar
1 egg
¾ cup orange juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
  • In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  • Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g

CRANBERRY ALMOND LOAF



Cranberry Almond Loaf image

Photo courtesy of Almond Board of California Slice this Cranberry Almond Loaf and enjoy it as a jazzed up base for your Turkey Club Sandwich. Or toast it and dip in olive oil for a delicious breakfast or after dinner treat. Personally, I like mine toasted and smothered in goat cheese. http://www.elanaspantry.com/cranberry-almond-loaf/

Provided by Elanas Pantry

Categories     Breads

Time 50m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 14

3/4 cup creamy roasted almond butter, at room temperature
2 tablespoons olive oil
3 large eggs
1/4 cup arrowroot
1 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/4 cup dried apricot, chopped into 1/4 inch pieces
1/2 cup dried cranberries
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sliced almonds, plus 2 tablespoons to sprinkle on top
olive oil, for greasing
blanched almond flour, for dusting

Steps:

  • In a large bowl, blend almond butter, olive oil and eggs with a handheld mixer until smooth.
  • In a medium bowl, combine arrowroot powder, salt and baking soda.
  • Blend arrowroot mixture into wet ingredients until thoroughly combined.
  • Fold in apricots, cranberries, seeds and sliced almonds.
  • Grease a 3 ½ x 7 ½ x 2 ¼ inch loaf pan with olive oil and dust with almond flour.
  • Pour batter into loaf pan and sprinkle remaining sliced almonds on top.
  • Bake at 350° for 40-50 minutes until a knife inserted into center comes out clean.
  • Let bread cool in pan for 1 hour, then serve.

Nutrition Facts : Calories 661.1, Fat 55.3, SaturatedFat 6.9, Cholesterol 158.6, Sodium 937.1, Carbohydrate 30.7, Fiber 6.2, Sugar 8.1, Protein 19.4

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

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.

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