Almond – Cranberry Bread

 A Question:

What is the FIRST thing you bake/cook after Thanksgiving in preparation for Christmas??

This bread SCREAMS holidays, with almonds and cranberries, though you can enjoy it all year-long IF you stock up on cranberries now!

Almond – Cranberry Bread 
1/2 c. oil
3/4 c. sugar
1 c. sour cream
2 eggs
1/2 tsp. almond extract
1/2 tsp. salt
1 1/4 tsp. baking powder
2 c. flour
1/2 c. sliced almonds
1 c. chopped fresh or frozen cranberries
2 TB. almonds (for topping)

In a bowl, combine the oil, sugar, sour cream, eggs and almond extract. Set aside.

In another bowl, combine the salt, baking powder and flour. Add to the oil mixture, stirring JUST till incorporated.

Fold in the nuts and the chopped cranberries. Pour batter into a greased 8″ x 4″ loaf pan. Sprinkle with 2 TB. of sliced almonds.

Bake @ 350° for 55-65 minutes, till middle is set (test with a toothpick). Cool 5 minutes in the pan, then take out of pan and place on a wire rack to cool completely.

Enjoy!

Recipe adapted from a Women’s Day Magazine.