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Cranberry Almond Bread with Orange Glaze

Cranberry Almond Bread with Orange Glaze
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The flavors of Cranberry, Almond and Orange just shout out Christmas Time…do they not? They are a wonderful threesome, I can tell you that. I had been dreaming and scheming of different ways to use these flavors this season when I remembered this wonderful recipe for Cranberry Almond Bread with Orange Glaze. I found it in a cookbook I received as a gift some 15 years ago. The bread is packed with flavors both sweet from the orange zest and tart from the cranberries. Sliced almonds add a wonderful texture and the orange glaze just sends it right over the top.

Make it and love it guys. ‘Tis the season for beautiful, delicious confections. This bread has both of these fine qualities all wrapped up into one. :)

I have one more fabulous Christmas Treat recipe for you tomorrow, and a wonderful giveaway on Sunday. Hope you will join me all weekend!

Now let’s make some bread, man.

Cranberry Almond Bread with Orange Glaze
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Time: 10 minutes prep + 70 minutes baking
Yield: 1 loaf
Recipe adapted from Christmas is for Cookies Cookbook

BREAD:
2 C flour
3/4 C sugar
2 t baking powder
1/2 t salt
3/4 C milk
1 egg, beaten
1 T grated orange zest (about 1 orange)
1 t almond extract
6 T butter, melted
1 C cranberries, fresh or frozen
1 C sliced almonds

GLAZE:
3/4 C powdered sugar
1 1/2 T orange juice
1/4 t almond extract
dash salt


1. Preheat your oven to 325 degrees.
2. Grab a loaf pan and some parchment paper. Trace the bottom of the pan onto the paper with a pencil. Cut it out and spray the bottom of your pan with some of this wonderful Bakers Joy (cooking spray with flour). Place the cut parchment paper into the bottom of the pan and spray the sides and bottom of your pan generously.

3. Into a medium-sized mixing bowl place 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt. Toss it together to combine.

4. Zest yourself 1 tablespoon of orange zest. Set the orange aside, we’ll use some of its juice for the glaze.

5. In a small mixing bowl combine 3/4 cup milk, 1 beaten egg,  1 tablespoon orange zest and 1 teaspoon almond extract. Whisk it a bit to combine. Pour this wet mixture into the dry ingredients. Stir it in, just until the moisture gets covered up a bit. You don’t want to over mix the batter.

6. Pour in 6 tablespoons of melted butter. Mix, just until combined.

7. Find yourself some cranberries. Did you know that cranberries are only available during the late fall and early winter months? Bummer, right! The great thing, however is that cranberries will keep well for up to  year in the freezer. So grab yourself a couple of bags and toss them in the freezer while they are still available.

8. Add 1 cup fresh or frozen cranberries

and 1 cup sliced almonds. Stir them in, just until combined.

9. Pour the batter into the loaf pan (the batter will be nice and thick). Bake for 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted into the middle of the loaf comes out clean.

10. Allow the bread to stay in the pan and cool for 5-10 minutes. Then remove the loaf and let it cool for about 10 more minutes on a wire rack.

11. In a small bowl combine 3/4 cup powdered sugar, 1 1/2 tablespoons of orange juice, 1/4 teaspoon almond extract and a dash of salt. Whisk it together to combine.

12. When the loaf is still a bit warm drizzle the glaze over the top of it, allowing some of it to run over the sides. The bread will cut better if you let it cool completely before you do so. However, it is pretty fabulous eaten warm. So, whichever you choose will be fine. Dig in while it’s warm…or wait until it cools to cut pretty slices. Aren’t you glad life is full of so many wonderful choices. :) Me too!

Enjoy!

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8 Comments

  1. 1
    Patricia @ ButterYum
    December 7, 2012 at 10:55 am

    Hello Gorgeous! Pinning this one for sure.

  2. 2
    Sue
    December 7, 2012 at 11:05 am

    Can’t have cranberry because of blood thinner medication. What would you suggest as an alternative? The breads looks very yummy and I would love to try it.

    • 3
      Jamie
      December 10, 2012 at 6:46 am

      Hi Sue,
      Raspberries or Blueberries would work super well in this recipe. Good luck!
      ~Jamie

  3. 4
    janet
    December 7, 2012 at 3:50 pm

    Wow, beautiful and delicious…definitely looking forward to making this!

  4. 5
    Lynne
    December 7, 2012 at 4:32 pm

    This bread looks incredibly yummy. I’d love to make mini loafs – would the cooking time decrease?

    • 6
      Jamie
      December 10, 2012 at 6:44 am

      Lynne,
      Yes, I would decrease the temprature by about 15 degrees and then cook them less time as well. Just keep an eye on them. Insert a toothpick into the center as they start to look done. When it comes out clean you are good to go. Good luck!
      ~Jamie

    • 7
      February 7, 2014 at 10:14 pm

      Whoa, things just got a whole lot eaeirs.

  5. 8
    vicki
    January 8, 2013 at 2:44 pm

    I made this recipe in mini loaf pans to give as gifts for Christmas. Everyone loved it—especially me!!

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