Cranberry and Almond Quick Bread

by aimee @ shugarysweets on December 28, 2012

I love making quick breads.

Because they are quick. Seriously. They are easy to make, no yeast to bloomand rise. Just mix, bake and eat.

I especially love making recipes that call for TWO loaves of quick bread, like this one. Once the bread has cooled and glaze has hardened, I wrap it up in a sheet of foil and slide it into a ziploc freezer bag. Label it and stick it in the freezer. When we are ready to eat it, I pull it out the night before and put it on the counter. Moist and delicious.

I always clean my pantry out this time of year. And I always find hidden treasures. One of those things I found was a can of whole berry cranberry sauce.

Don’t judge me. I love the canned cranberry. Usually I buy the jellied stuff that comes out in one big can shape! I must have bought this one by accident, haha! But it was perfect in this quick bread. Trust me! ENJOY!

Want more quick bread recipes? 

Here are a few favorites of mine:

Triple Chocolate Caramel Butterscotch Bread: as good as it looks! Maybe for dessert not breakfast, though!

Oatmeal Banana Chocolate Chip Bread: now this is my kind of breakfast!

Apple Cinnamon Bread: quick and easy bread filled with all the comforts of an apple pie!

Zucchini Blueberry Bread: a great way to use up that abundance of zucchini every year!

 

Cranberry and Almond Quick Bread

Yield: 2 loaves

Make two loaves of sweet almond cranberry bread!

Ingredients

    For the Bread:
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 2 tsp almond extract
  • 3 cup all purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cup sour cream
  • 1 can (14oz) whole-berry cranberry sauce
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 tsp almond extract

Instructions

  1. In a large bowl, beat butter and sugar together. Add eggs, one at a time. Beat in almond extract. Add flour, baking powder, baking soda and salt. Slowly mix in sour cream.
  2. Grease two loaf pans and line bottom with parchment paper. Spoon about 1 1/4 cup of batter into bottom of each pan, using a spatula to press it into the sides. Add a large spoonful of the cranberry sauce on top. Repeat layer of batter, pressing with fingers (it won't completely cover the cranberry). Add second layer of cranberry and top with remaining batter.
  3. Bake loaves in a 350 degree oven for 60-70 minutes, until a toothpick comes out clean.
  4. Remove and cool on wire rack 10 minutes. Remove from pan and cool completely before adding glaze.
  5. For the glaze, whisk the powdered sugar with milk and almond extract until desired consistency (add more or less milk as desired). Spread on top of bread. Allow to set, about 20 minutes.
  6. To store, wrap loaves of bread in foil, then in a ziploc bag. Store on counter or keep in freezer until ready to use. ENJOY!
http://www.shugarysweets.com/2012/12/cranberry-and-almond-quick-bread

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{ 11 comments… read them below or add one }

Averie @ Averie Cooks December 28, 2012 at 5:51 pm

I have always been tempted by your Triple Chocolate Caramel Butterscotch Bread – the pics alone, mmmm! But the cranberry bread with that glaze is looking good too!
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Medeja December 29, 2012 at 1:29 am

Mix, bake and eat sounds good to me! :D

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Erin @ Texanerin Baking January 1, 2013 at 2:20 pm

Cranberries and almonds is an interesting combination I would have never thought of. Sounds great!

Nothing wrong with liking the canned stuff but I swear, the homemade version takes 3 minutes of your time + 10 minutes cooking. So good! And wow, you have a lot of great looking quick breads. :)
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aimee @ shugarysweets January 1, 2013 at 5:46 pm

I know. I know. I like the homemade stuff, I really do. And 90% of the time I choose to make everything homemade…except cranberry sauce. Go figure!

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Luv What You Do January 6, 2013 at 5:12 pm

I love quick breads too! They are totally my favorite and I just whipped up some pumpkin pear bread today. My house smells great and I can’t wait to enjoy the warm bread! I’ve never added almond extract to my breads, but I have some in the pantry. I’m going to save this recipe!
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Lindsay @ Life, Love and Sugar February 27, 2013 at 11:24 am

Anything quick is awesome in my book! And this looks delicious! Cranberries don’t get enough credit – they rock. :)
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Judy Cook March 12, 2013 at 3:03 pm

I’ve got to try some of this. It looks so good and easy. You have a great photographer, too. Looking forward to hearing from you.

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beth August 31, 2013 at 2:27 pm

I found your website last week and am blown away by all your wonderful recipes. Thanks golly i found you.

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aimee @ shugarysweets August 31, 2013 at 3:33 pm

I’m so glad you found me too!!

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Michele November 21, 2013 at 12:50 pm

I made this last night. Very easy and was a HUGE hit!! Family loved it. Will be making again Thanksgiving morning. Thanks for all of your GREAT recipes!!! (I have made quite a few). :)

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Michele November 21, 2013 at 12:52 pm

Also, I did not make the glaze (did not want kids to have so much sugar) and it was perfect on its own…:)

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