Cranberry Orange Almond Bread
Bursting with festive flavors, this Cranberry Orange Almond Bread is a delightful treat that beautifully balances tangy cranberries, zesty orange, and the subtle crunch of sliced almonds. Perfectly moist and sweetened just right, this quick bread recipe comes together in just over an hour, making it an ideal choice for holiday gatherings, cozy brunches, or an indulgent snack. Fresh orange zest and juice infuse the loaf with a bright citrus aroma, while the cranberries and almonds add a satisfying texture. Plus, it’s incredibly versatile—serve it with a drizzle of orange glaze for added flair or enjoy it simply on its own. Easy to prepare and packed with seasonal charm, this recipe is sure to become your go-to for festive baking. Keywords: cranberry orange bread, quick bread recipe, almond bread, holiday baking, festive recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Orange zest
- 1.5 cups Cranberries (fresh or frozen, roughly chopped)
- 0.5 cup Sliced almonds
- 2 large Eggs
- 0.75 cup Milk
- 0.25 cup Vegetable oil
- 0.25 cup Orange juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the orange zest to evenly distribute.
Add the chopped cranberries and sliced almonds to the dry ingredients, tossing to coat them in the flour mixture. This helps prevent them from sinking as the bread bakes.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, orange juice, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in a dense bread.
Pour the batter into the prepared loaf pan and use a spatula to even out the top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 448.0 g | 163% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 227.7 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 557 mg | 43% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
