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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk (or milk mixed with lemon juice) - ¼ teaspoon almond extract - 1 cup dried cranberries - ½ cup sliced almonds I love using simple ingredients to create a tasty treat. The dry ingredients give the loaf its body. The flour, baking powder, baking soda, and salt work together to provide the perfect rise and flavor. Next, the wet ingredients add moisture and sweetness. The unsalted butter makes for a rich texture. The brown sugar adds a deep sweetness that pairs well with the tart cranberries. I always use fresh eggs for the best rise. The vanilla and almond extracts fill the loaf with delightful flavor. Buttermilk keeps the loaf soft and tender. Finally, we have our mix-ins. The dried cranberries bring a tangy burst, while sliced almonds add a nice crunch. Together, these ingredients create a perfect balance of flavors and textures that make this loaf truly irresistible. - Preheat your oven to 350°F (175°C). - Grease and flour a 9x5-inch loaf pan. This helps the loaf come out easily. - In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - Mix until everything is well combined. Set this bowl aside. - In a large bowl, cream together: - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - Use an electric mixer. Mix for about 2-3 minutes until light and fluffy. - Add 2 large eggs one at a time. Mix well after each egg. - Now, mix in: - 1 teaspoon vanilla extract - ¼ teaspoon almond extract - Gradually add the flour mixture to the butter mix. - Alternate with: - ½ cup buttermilk (or milk mixed with lemon juice) - Start and end with the flour mixture. Mix until just combined. - Gently fold in: - 1 cup dried cranberries - ½ cup sliced almonds - Use a spatula to ensure even distribution. - Pour the batter into the prepared loaf pan. - Smooth the top with a spatula. - Bake for 55-65 minutes. - A toothpick should come out clean when inserted into the center. - Let the loaf cool in the pan for 10 minutes. - After that, transfer it to a wire rack to cool completely. - This step helps keep the loaf light and fluffy. To make your loaf soft, avoid over-mixing the batter. When you mix too much, the loaf can become dense and tough. Mix just until you see no dry flour. This keeps the texture light. Fluffiness is key in a great loaf. Cream the butter and brown sugar well. This step adds air into the mix. The more air, the fluffier your loaf will be. Use an electric mixer for best results. Use quality extracts for the best taste. Vanilla and almond extracts add a rich flavor. Look for pure extracts, not imitation ones. They make a big difference in the end result. Fresh ingredients are vital. Use fresh cranberries when in season. If dried cranberries are your choice, pick ones without added sugar. This keeps the flavor balanced. Serving your loaf well makes it more inviting. Slice it neatly and place it on a wooden board. This gives it a rustic feel. For garnishing, use fresh cranberries and a sprig of mint. This adds color and freshness. You can also serve it with cream cheese or a drizzle of honey for extra flavor. {{image_2}} You can switch up the dried cranberries in this loaf. Try using dried cherries or apricots for a new flavor. You can even mix different fruits together. For a seasonal twist, use dried figs in fall or dried mango in summer. Each fruit adds its unique taste. If you want a different crunch, use walnuts or pecans instead of almonds. These nuts bring a rich, buttery flavor. For those with nut allergies, try sunflower seeds or pumpkin seeds. They give a nice texture without nuts. For gluten-free options, use a gluten-free flour blend. This will work well in the recipe. If you want a vegan version, replace the eggs with flax eggs and use a plant-based butter. These swaps keep the loaf tasty while meeting your dietary needs. For short-term storage, keep your cranberry almond loaf at room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh for up to three days. Avoid putting it in the fridge, as this can dry it out. If you want to store the loaf for a longer time, freezing is the best option. Slice the loaf first to make serving easier later. Wrap each slice in plastic wrap and then in aluminum foil. This prevents freezer burn. You can freeze it for up to three months. When you're ready to enjoy, simply thaw it overnight in the fridge. Reheat slices in the oven at 350°F for about 10 minutes. To keep your cranberry almond loaf fresh, follow these best practices. Store it in a cool, dry place. Check for signs of spoilage, like mold or an off smell. If it feels dry or hard, it's time to toss it. A fresh loaf should be soft and moist. To keep your loaf moist, follow these tips: - Use softened butter and mix well with sugar. - Don’t overbake the loaf; check for doneness early. - Add buttermilk, as it adds moisture. A little yogurt also works. - Wrap the cooled loaf in plastic wrap to keep moisture in. - Store it in an airtight container. This keeps it fresh longer. Yes, you can substitute buttermilk easily. Here are a few options: - Mix ½ cup of milk with 1 teaspoon of lemon juice. Let it sit for 5 minutes. - Use plain yogurt thinned with a bit of water. - Sour cream can also stand in for buttermilk. Just use it in the same amount. These options will give you a similar tangy flavor. The loaf lasts about 3 to 5 days when stored properly. Here’s how to store it: - Keep it at room temperature in an airtight container. - You can also refrigerate it for a longer shelf life. - If you freeze it, wrap it well to avoid freezer burn. It can last up to 3 months in the freezer. Yes, you can make a gluten-free cranberry almond loaf. Here’s how: - Use a gluten-free flour blend instead of all-purpose flour. - Make sure the baking powder is gluten-free. - Check that your other ingredients, like baking soda and extracts, are gluten-free. These changes will help you enjoy a delicious gluten-free version! You now have a clear guide for making a delicious loaf. We covered key ingredients, step-by-step instructions, and tips for perfecting your bake. Don’t forget about variations and storage to keep it fresh. Experiment with flavors and textures to make your loaf unique. With practice, you’ll create a treat that impresses everyone. Enjoy sharing your homemade loaf with friends and family. Happy baking!

Cranberry Almond Loaf

Indulge in the delightful flavors of our Cranberry Almond Delight Loaf! This easy recipe combines the tartness of dried cranberries with crunchy almonds, making it perfect for breakfast or a sweet snack. With just 15 minutes of prep and simple ingredients, you can create a loaf that's sure to impress. Click to explore this delicious recipe and elevate your baking game today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk (or milk mixed with lemon juice)

1 cup dried cranberries

½ cup sliced almonds

¼ teaspoon almond extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

      In a large mixing bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).

        Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, mix in the vanilla extract and almond extract.

          Gradually incorporate the flour mixture into the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

            Gently fold in the dried cranberries and sliced almonds using a spatula, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices

                      - Presentation Tips: Slice the loaf and serve on a wooden board, garnished with fresh cranberries and a sprig of mint for a pop of color. Enjoy with a spread of cream cheese or a drizzle of honey!