Cranberry Almond Bread Recipe Shugary Sweets Spoon about 1 1 4 cup of batter into bottom of each pan, using a spatula to press it into the sides. add a large spoonful of the cranberry sauce on top. repeat layer of batter, pressing with fingers (it won’t completely cover the cranberry). add second layer of cranberry and top with remaining batter. Cranberry almond quick bread: shugarysweets cranberry and almond quick bread just mix, bake and eat. does it get any easier?.
Cranberry Orange Bread Shugary Sweets For the glaze, melt white chocolate wafers for 1 minutes in the microwave in a clear, glass bowl. stir until smooth and drizzle over cooled bread. immediately sprinkle with chopped pecans. to store, wrap loaves of bread in foil, then in a ziploc bag. store on counter or keep in freezer until ready to use. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. set aside. in a medium bowl, whisk together the brown sugar, granulated sugar, and egg. whisk until smooth and there are no brown sugar clumps. whisk in the milk, oil, almond extract, and vanilla extract. Grease and flour a 9 – 10 inch loaf pan. in a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. make a well in the middle and add the beaten eggs, sour milk, melted butter, vanilla, cranberries and almonds. stir just to combine, 15 16 stirs only. Fold in the cranberries. 3. pour batter into a sprayed 8.5"x4.5" loaf pan or you can use 3 mini loaves (5 3 4"x3 1 4"). 4. sprinkle top with 2 3 tbsp sliced almonds. 5. bake 350* for approx 55 minutes until golden brown. (for mini loaves, bake approximately 40 minutes.) last step: don't forget to share!.
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