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Cranberry Orange Almond Quick Bread

You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    1 loaf (12 slices)

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds, toasted
  • 1 large egg, room temperature
  • 1 cup fat-free milk
  • 1/3 cup canola oil
  • 3/4 teaspoon grated orange zest
  • 3/4 teaspoon almond extract

Directions

  • Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened.
  • Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Test Kitchen tips
  • For skillet bread, prepare batter as directed. Spoon batter into a greased 8-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes.
  • For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.
  • Nutrition Facts
    1 slice: 258 calories, 9g fat (1g saturated fat), 16mg cholesterol, 234mg sodium, 40g carbohydrate (14g sugars, 2g fiber), 5g protein.

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