Best 6 Cranberry Almond Bread Recipes

CRANBERRY ORANGE ALMOND QUICK BREAD

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.

CRANBERRY ORANGE BLUEBERRY ALMOND BREAD

Steps:

• 1. Preheat oven to 350º. Spray TWO 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
• 2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• 3. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
• 4. Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries and blueberries. Pour batter into prepared loaf pan.
• 5. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
• 6. Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• 7. The bread on the left is the one by TwoPeasinaPod, the one on the right is my adapted version.
• 8. Once the breads cooled I sliced them and places them in large french fries paper containers with wax paper liner and then glazed them. Then I placed in plastic bags with ties and gave them as Christmas gifts.

ALMOND & CRANBERRY COCONUT BREAD

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.

CRANBERRY-ALMOND HOLIDAY WREATH BREAD

Steps:

• 1.
• Sprinkle yeast over warm water in a large bowl; stir briefly.
• Let stand until foamy (about 5 minutes).
• Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
• Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
• Then eat on medium speed for 3 minutes.
• Add 1 1/4 cups more flour; beat until combined.
• Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
• Place in a greased bowl; turn over to grease top.
• Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
• Meanwhile, prepare filling.
• In a medium-size bowl, combine butter,flour and sugar.
• Beat until smooth.
• Stir in almonds, dried cranberries, lemon peep, and almond extract.
• Cover and refrigerate.
• Punch doubled dough down and knead briefly on a lightly floured board to release ari.
• Roll into a 9- by 30-inch rectangle.
• Crumble filling dough to within 1 inch of edges.
• Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
• With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
• Loosely twist ropes around each other, keeping cut side up.
• Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
• Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
• Bake in a 375°F oven until lightly browned (about 20 minutes).
• Transfer to a rack and let cool briefly.
• Meanwhile, prepare sugar glaze.
• In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
• Drizzle over warm bread.

ALMOND-CRANBERRY QUICK BREAD

Steps:

• 1. Add all the ingredients (except the cranberries) to a large mixing bowl. Mix well.
• 2. Fold in the cranberries.
• 3. Pour batter into a sprayed 8.5"x4.5" loaf pan OR you can use 3 mini loaves (5-3/4"x3-1/4").
• 4. Sprinkle top with 2-3 Tbsp sliced almonds.
• 5. Bake 350* for approx 55 minutes until golden brown. (For mini loaves, bake approximately 40 minutes.)

CRANBERRY ALMOND BREAD

Steps:

• 1. Preheat oven 375 degrees ~ Greasea 8 1/2 x 4 1/2 x 2" loaf pan.
• 2. Combine flour, sugar, baking powder and salt in a moderate mixing bowl. Set aside.
• 3. Combine egg, milk, butter, almond extract and dried cranberries in a medium mixing bowl. Add to dry ingredients; mixing just until the dry ingredients are moist. Spread batter in loaf pan. Sprinkle with sugar and almonds.
• 4. Bake for 1 hour or until toothpick inserted into center of loaf comes out clean.