- 2 C Sweetened, dried cranberries
- 1/4 C honey
- 1 T Almond extract
- 2 C raw sugar
- 2 eggs
- 2 C Canola or Vegetable oil
- 2 1/2 – 3 C all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1 C sliced almonds
Preheat oven to 350 degree F. In a large mixing bowl, combine the first 6 ingredients until well blended (Cranberries through oil). In a medium sized bowl, combine flour, baking soda, salt and baking powder. Stir to blend. Slowly add the dry ingredients to the wet until well blended. I recommend you use the 2 1/2 cups of flour and add the other 1/2 cup flour separately. Fold in almonds. Mixture will be thick, similar to cookie dough.
Spray, bread pans with flour cooking spray, such as Bakers Joy. You will need 1 large and 1 small or 2 medium bread pans. Bake on rack at center height in oven in middle for about 60 minutes or until toothpick comes out almost clean. Cover with foil for the last 30 minutes to prevent the top from getting too dark. Cool on wire racks. For an added twist, sprinkle with a little raw sugar during the last 10 to 15 minutes of baking to add a sweet crust to the top. Excellent served with a dessert coffee. Can be made ahead and frozen up to 3 months.
Note: Found that you weren’t all that fond of the bread? This dough also makes great cookies! They are easy to carry and work great for all those holiday parties. Just make sure that you use the full 3 cups of flour so the dough is thicker. Bake on cookie sheet lined with parchment paper for 10 – 12 minutes or until lightly browned. Space them about an inch apart. Cool on wire racks.
Related terms: Cranberry Almond Shortbread Cookies, Almond Flour Cranberry Bread, Oatmeal Cranberry Almond Cookies, Almond Cranberry Quinoa Cookies, Cranberry Almond Recipes, Almond Meal Oatmeal Cookie Recipe, Cranberry Crisp Cookies, Oatmeal Almond Cookies