Cranberry Almond Bread

Merry Christmas and Happy Holidays!!! A perfect treat to relish in the season, Cranberry Almond Bread. Recipe is eggless and easy to make.

Also try: Brownie Cookies, Butter Jam Cookies, Nankhatai, Choco Chip Oatmeal Cookies, Carrot Cake or Blueberry Muffins.

Course: Breakfast or Dessert

Cuisine: Global Cuisine

Time: Preparation – 15 mins, Baking – 1 hour, Total – 1 hour 15 mins.

Servings: makes 1 loaf of bread.


  1. All-Purpose Flour – 2 cups
  2. Flax Egg – 1 (Mix 1 tbsp ground flaxseeds with 3 tbsp of water, let it rest for 5 mins before using)
  3. Granulated Sugar – 1/2 cup + to sprinkle on top
  4. Light Brown Sugar – 1/2 cup
  5. Sliced Almonds – 1/3 cup
  6. Buttermilk – 1 cup
  7. Oil – 1/2 cup
  8. Dried Cranberries – 1/2 cup
  9. Baking Soda – 1 tsp
  10. Almond Extract – 1tsp 
  11. Vanilla Extract – 1 tsp
  12. Cinnamon Powder – 1/2 tsp + to sprinkle on top
  13. Salt – 1/2 tsp.

PS: 1 Cup = 250 ML.

How to make Cranberry Almond Bread:

  1. Pre-heat oven to 350 F or 180 C. Grease a 9×5-inch loaf pan and keep aside
  2. Take a large mixing bowl and add both the sugars along with the flax egg, whisk until smooth
  3. Add buttermilk, oil, almond extract and vanilla extract. Whisk well
  4. Sift in the flour, cinnamon powder, baking soda and salt. Whisk until you get a smooth batter and there are no lumps, don’t over do it. Gently fold in the cranberries into the batter
  5. Pour the batter into the greased loaf pan, sprinkle some cinnamon powder and granulated sugar. Finally top it with the sliced almonds
  6. Bake for 55-60 mins or until a toothpick inserted comes out clean
  7. Let the bread cool in the loaf pan for about 15 mins, then take it out and let it cool down completely before slicing
  8. Your Cranberry Almond Bread is ready. It’ll remain good for 5 days under refrigeration and 2 days on the shelf.

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