Yield: 20 servings

Cranberry Almond Bread

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Additional Time 5 minutes
Total Time 1 hour 30 minutes

If you love homemade quick bread, this Cranberry Almond Bread recipe is a must try. Moist, delicious, and swirls of cranberries throughout. Bake up two freezer friendly loaves--one for now and one to enjoy later!


For the Bread:

  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cup sour cream
  • 1 can (14 ounce) whole-berry cranberry sauce

For the Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon almond extract


  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 ¼ 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!


  • Use cooled cranberry sauce. I prefer to use canned sauce because it doesn't run into the bread batter quite as much. If you use a homemade cranberry sauce, make sure it's thick (not runny) and cooled completely or chilled before using it in this bread recipe.
  • To avoid dense bread, be sure to follow my tips on how to measure flour!
  • Best glaze. The beauty of this glaze is that you can make it thicker or thinner depending on your preference. Use less milk for a thicker icing or more milk if you like it a little runnier. For best results, it should be pourable but not so runny that it won't stay on the bread.
  • Freezing. Wrap the baked loaves in foil, then in freezer bags to keep them fresh. You can freeze them with or without the glaze on top.
  • Optional toppings. Cranberry Almond is delicious served plain but it's easy to dress it up for a special occasion, too. Slivered almonds or Sugared Cranberries would make perfect garnishes! Add some toasted coconut for tasty twist!
  • Nutrition Information:



    Serving Size:

    1 slice

    Amount Per Serving: Calories: 279Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 194mgCarbohydrates: 42gFiber: 1gSugar: 26gProtein: 4g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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