Cranberry-Almond Bread

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  • Makes: 12 servings
  • Serving Size: 1 slice
  • Makes: 1 loaf (12 slices)
  • Prep: 25 mins
  • Bake: 45 mins 350°F
  • Cool: 10 mins

Cranberry-Almond Bread

Directions

  1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of an 8x4-inch loaf pan. In a large bowl stir together the first six ingredients (through salt). Make a well in center of flour mixture.
  2. In a medium bowl combine the next five ingredients (through almond extract). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and almonds. Spread batter into prepared loaf pan.
  3. Bake 45 to 50 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Remove; cool completely on wire rack. Wrap and store overnight before slicing.
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Nutrition Facts (Cranberry-Almond Bread)

  • Per serving:
  • 165 kcal ,
  • 5 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 18 mg chol. ,
  • 137 mg sodium ,
  • 28 g carb. ,
  • 3 g fiber ,
  • 14 g sugar ,
  • 4 g pro.
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