Cranberry Bread
This moist and tender Cranberry Bread is filled with layers of whole berry cranberry sauce and topped with a tasty almond-flavored icing for the perfect blend of tart and sweet. The batter is easy to whip up in one bowl for a simple quick bread you’ll want to make on repeat!
Servings: 18
Calories: 239kcal
Ingredients
- ½ cup butter room temperature
- 2 large eggs
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp almond extract
- 1 cup granulated sugar
- ½ tsp baking soda
- 2 cups all-purpose flour
- 1 ¼ cups sour cream
- 1 can whole cranberries
Icing
- ¾ cup powdered sugar
- 2 tbsp hot water
- 1 tsp almond extract
Instructions
- Preheat oven to 350℉. Spray three small loaf pans with cooking spray and lightly flour them. Set aside.
- Cream together butter, almond extract, granulated sugar, and eggs. Mix in baking powder, baking soda, and salt. Slowly add in flour and mix until well blended. Add in the sour cream and mix until all the ingredients are well incorporated.
- Pour half of the batter into the prepared pans equally. Layer half of the cranberries all along the center of the batter. Cover the cranberries with the remaining batter, ensuring you don't fill the pans more than ¾ full. Layer the remaining cranberries along the center of the last layer of batter.
- Bake for 40-45 minutes.
Icing
- Use a wire whisk to mix powdered sugar, almond extract, and hot water until there are no lumps.
- Carefully drizzle over the top of the cooled loaves. Let the icing set. Serve and ENJOY!
Notes
- Adjust the Icing: If you like your icing thicker, use a bit more powdered sugar. If you like it thinner, use a bit more water.
- Use Room Temperature Ingredients: For best results, use room temperature butter, eggs, and sour cream. Room temperature ingredients blend together more easily, which prevents clumping.
- Don’t Overmix: Overmixing can lead to dense, tough, and chewy bread, so be sure to mix the batter just until everything is combined.
- Avoid Overfilling the Pans: Don’t fill the pans more than ¾ full, as you want to allow room for the bread to expand while baking.
Nutrition
Calories: 239kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 174mg | Potassium: 52mg | Fiber: 1g | Sugar: 25g | Vitamin A: 298IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg