Cran Almond Loaf Recipes

CRAN-ALMOND LOAF

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.

CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
• Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

LEMON CRANBERRY BREAD

Steps:

• Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
• In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined.
• Add the milk and vanilla and whisk until combined.
• Add this mixture to the flour mixture and stir until just combined.
• Fold in the cranberries.
• Scoop the batter into the prepared loaf pan, smoothing the top.
• Bake 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
• Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
• Drizzle the glaze over top of the cooled bread.

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.

CLASSIC CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

CRANBERRY/ALMOND LOAF

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.

EASY ONE-BOWL CRANBERRY ORANGE LOAF

Steps:

• Preheat oven to 350F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into 4 pieces and add to the dry ingredients. Using your fingertips, rub the cold butter into the flour mixture, breaking it up as you go, until you have an evenly crumbly mixture resembling corn meal.
• Remove the zest from the orange and set aside for now. In a 2-cup measuring cup, add the juice from the orange. Add enough water to the measuring cup to fill up to the 3/4 cup mark. add the orange zest and the well beaten egg to the measuring cup and stir to combine. Pour the orange juice mixture all at once into the dry ingredients. Using a wooden spoon, mix together just enough to dampen all the flour. Gently stir in the cranberries. (I like to dust frozen cranberries with a tiny bit of flour before adding to the dough).
• Spoon the batter into a greased 9x5-inch loaf pan and bake in preheated oven for about 1 hour, or until a tester inserted in the centre comes out clean. (Starting with frozen cranberries may need a few extra minutes of baking. Also note that darker pans will bake more quickly. So watch closely near the end of baking, but don't be afraid to bake a little longer, if needed).
• Allow the loaf to cool in the pan for 10 minutes, then run a knife around the side of the pan and turn out/remove from pan and allow to cool completely on a wire rack to cool completely.
• Once cooled completely, prepare glaze by stirring together the glaze ingredients until smooth. Place a piece of waxed paper or paper towel under the cooling rack to catch drips, then spoon the glaze over the cooled loaf, spooning it onto the top and letting it run down the side. Allow to stand until the glaze sets (about 30 minutes) before slicing.