Cranberry Almond Loaf Recipes

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

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

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 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 COCONUT BREAD

Almond & Cranberry Coconut Bread image

Here's an all-around great bread for any season. The red bursts of cranberry lend every slice extra appeal for Christmastime. -Rosemary Johnson, Irondale, Alabama

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

Ingredients

2 cups sweetened shredded coconut
1 cup slivered almonds
1 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 cup vanilla yogurt
1 teaspoon almond extract
4-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) cream of coconut
1 cup dried cranberries

Steps:

Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds., Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 273 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 176mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

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

Ingredients

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

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 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

Ingredients

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

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