CRAN-ALMOND LOAF

Cran-Almond Loaf image

My delicious quick bread is comforting in the afternoon with a cup of tea, served toasted in the morning for breakfast, or as a midnight snack. Morning, afternoon or evening, this is always a treat! -Mary West, Marstons Mills, Massachusetts

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
2 large eggs
1 cup buttermilk
1/3 cup canola oil
1/4 teaspoon almond extract
1 cup dried cranberries, chopped

Steps:

Preheat oven to 350°. Whisk together the first six ingredients. In another bowl, whisk together eggs, buttermilk, oil and extract. Add to flour mixture; stir just until moistened. Fold in cranberries., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 241mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.