Almond-Cranberry Quick Bread

Add a taste of fall to this simple quick bread recipe with fresh cranberries.

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Almond-Cranberry Quick Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking spray

  • 2

    cup(s) flour

  • 1

    cup(s) sliced almonds

  • 1.25

    teaspoon(s) baking powder

  • ½

    teaspoon(s) kosher salt

  • 2

    large eggs

  • 1

    cup(s) sour cream

  • ¾

    cup(s) sugar

  • ½

    cup(s) canola oil

  • ½

    teaspoon(s) pure almond extract

  • 1

    cup(s) chopped cranberries, fresh or frozen

  • 2

    tablespoon(s) sliced almonds

Directions

Heat oven to 350 degrees F. Coat an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the eggs, sour cream, sugar, oil, and almond extract. Gradually add the flour mixture into the egg mixture, stirring until just incorporated. Fold in the cranberries and 1 cup almonds. Transfer the batter to the prepared pan and sprinkle with the remaining 2 tablespoons almonds. Bake until golden brown and a wooden pick inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.


Nutrition

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