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Cranberry Orange Almond Quick Bread

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Total Time
Prep: 15 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 07, 2024

You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste of Home Test Kitchen


Test Kitchen tips
  • For skillet bread, prepare batter as directed. Spoon batter into a greased 8-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes.
  • For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.
    • Test Kitchen Approved

    Cranberry Orange Almond Quick Bread

    0 | 0 Reviews Add your review
    Yield: 1 loaf (12 pieces)
    Prep: 15 min
    Cook: 40 min
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    Ingredients

    • 3 cups all-purpose flour
    • 3 tablespoons sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup dried cranberries
    • 1/2 cup sliced almonds, toasted
    • 1 large egg, room temperature
    • 1 cup fat-free milk
    • 1/3 cup canola oil
    • 3/4 teaspoon grated orange zest
    • 3/4 teaspoon almond extract
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened.
    2. Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

    Nutrition Facts

    1 piece: 258 calories, 9g fat (1g saturated fat), 16mg cholesterol, 234mg sodium, 40g carbohydrate (14g sugars, 2g fiber), 5g protein.
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