Imagine a warm, golden-brown loaf that fills your kitchen with an irresistible aroma of sweet cranberries and toasted almonds. This Cranberry and Almond Quick Bread is not just a recipe; it's a culinary experience that transforms ordinary ingredients into an extraordinary treat. Whether you're a baking novice or a seasoned home chef, this foolproof recipe promises a delectable result that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped almonds
- 1 cup dried cranberries
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined.
- Add the chopped almonds and dried cranberries to the dry ingredients, stirring gently to ensure they are evenly distributed throughout the flour mixture.
- In a separate bowl, crack the large egg and beat it lightly. Then add the buttermilk and vegetable oil to the egg, whisking until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Once the batter is just combined, transfer it into the prepared loaf pan. Use the spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the cranberry and almond quick bread and serve it as a delightful snack or breakfast option. Enjoy!
Tips
- Room Temperature Matters: Ensure your egg and buttermilk are at room temperature for better ingredient integration and a smoother batter.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a tough, dense bread.
- Check for Freshness: Use fresh baking powder and baking soda to ensure your bread rises properly.
- Customize Your Loaf: Toast the almonds before adding them for an enhanced nutty flavor.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
- Make it Fancy: Drizzle with a light glaze or sprinkle powdered sugar on top for an extra touch of sweetness.
- Freezer-Friendly: This bread freezes beautifully for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil before freezing.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 25mg
