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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 1/4 cups |
| salted butter: 1/2 cup (at room temperature) |
| eggs: 3 |
| almond extract: 1 Tbl |
| canned cranberry sauce: 1 16oz can |
| sour cream: 3/4 cup |
Cranberry Almond Bread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
12 serving(s)
Tags
- Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
- In a large bowl with an electric mixer, gradually beat sugar into butter.
- Add eggs 1 at a time, beating well after each addition.
- Blend in almond extract.
- In a small bowl, stir together cranberry sauce and sour cream.
- In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
- Pur batter into Bundt pan and lightly smooth the top.
- Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
- Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.