Tuesday, December 4, 2012

Cranberry Almond Bread

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There's just something about cranberries that make me think twice. They're just so red and tart and scary looking...especially when they're dried. They just look too much like raisins to be trusted. But almond, on the other hand, I am absolutely in love with. This recipe dares you to combine these two flavors into a delicate sweet bread that is so worth the almond flour. 

You really can substitute the almond flour for the regular old all-purpose kind but the flavor profile won't be quite the same. And put down that almond extract. If you add too much, it will start to taste more artificial than delicious. So now that we're over that little issue, please bake this up and save me a nice thick slice for breakfast.

Cranberry Almond Bread [click to print]
Makes 1 loaf
  • 1-1/4 c. flour
  • 1/4 c. almond flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 c. cranberries, fresh, frozen or dried
  • 1/4 c. milk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/2 c. butter
  • 1 c. sugar
  • 2 eggs
1) Preheat oven to 350 F. Line loaf pan with parchment paper, allowing about 3 inches overhang on either side of pan, or coat generously with nonstick cooking spray; set aside.

2) Whisk together flours, salt and baking powder. Toss cranberries in flour mixture to coat and set aside. In another bowl, whisk together milk and extracts; set aside.

3) In bowl of stand mixer, cream sugar and butter. Add eggs one at a time, incorporating well between each addition. Alternately add flour and milk mixtures, beginning and ending with flour, in about about three additions.

4) Pour batter in prepared pan and bake for 55-60 minutes or until the top is golden and it springs back when lightly touched.

Source: Adapted from Sweet Posy Dreams

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