Cranberry and Almond Quick Bread
Cranberry and Almond Quick Bread requires around 45 minutes from start to finish. This recipe makes 16 servings with 357 calories, 4g of protein, and 14g of fat each. For 52 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Several people made this recipe, and 6580 would say it hit the spot. If you have baking soda, powdered sugar, baking powder, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. It is brought to you by Shugary Sweets. Overall, this recipe earns a not so amazing spoonacular score of 26%. Almond Bread: Quick Bread Extraordinaire, Cherry and Almond Quick Bread, and Berry-Almond Quick Bread are very similar to this recipe.
Servings: 16
Ingredients:
3 cup all purpose flour
1 tsp almond extract
2 tsp baking powder
1 1/2 tsp baking soda
3 eggs
1 1/2 cup granulated sugar
1/2 tsp kosher salt
2 Tbsp milk
1 cup powdered sugar
1 1/2 cup sour cream
3/4 cup unsalted butter, softened
1 can (14oz) whole-berry cranberry sauce
Equipment:
bowl
baking paper
loaf pan
spatula
toothpicks
oven
wire rack
whisk
frying pan
aluminum foil
Cooking instruction summary:
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. 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.Bake loaves in a 350 degree oven for 60-70 minutes, until a toothpick comes out clean.Remove and cool on wire rack 10 minutes. Remove from pan and cool completely before adding glaze.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.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!
Step by step:
1. In a large bowl, beat butter and sugar together.
2. Add eggs, one at a time. Beat in almond extract.
3. Add flour, baking powder, baking soda and salt. Slowly mix in sour cream. 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.
4. Add a large spoonful of the cranberry sauce on top. Repeat layer of batter, pressing with fingers (it won't completely cover the cranberry).
5. Add second layer of cranberry and top with remaining batter.
6. Bake loaves in a 350 degree oven for 60-70 minutes, until a toothpick comes out clean.
7. Remove and cool on wire rack 10 minutes.
8. Remove from pan and cool completely before adding glaze.For the glaze, whisk the powdered sugar with milk and almond extract until desired consistency (add more or less milk as desired).
9. Spread on top of bread. Allow to set, about 20 minutes.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!
Nutrition Information:
covered percent of daily need
