📌 Description

This soft and fluffy almond loaf is made with butter, eggs, sugar, flour, and almond extract, then studded with dried cranberries for a sweet-tart balance. The top is sprinkled with sliced almonds, creating a golden, crunchy crust.

It’s:

Perfect for holiday baking ideas
A high-demand homemade dessert recipe
Ideal for brunch menus
A great tea cake or coffee cake option
Freezer-friendly for meal prep

🧁 Ingredients

Dry Ingredients:

2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs (room temperature)
½ cup milk (whole milk preferred)
1 teaspoon vanilla extract
1 teaspoon almond extract

Add-Ins:

½ cup dried cranberries
½ cup sliced almonds (for topping)

Optional:

2 tablespoons honey (for glossy top)

🔥 Instructions

Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C).
Grease or line a 9×5-inch loaf pan.

Step 2: Cream Butter & Sugar

In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes). This step creates a moist and tender crumb.

Step 3: Add Eggs & Flavor

Add eggs one at a time, mixing well after each.
Stir in vanilla and almond extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Step 5: Mix Batter

Gradually add dry ingredients to wet mixture, alternating with milk.
Do not overmix.

Fold in dried cranberries.

Step 6: Transfer & Top

Pour batter into loaf pan.
Sprinkle sliced almonds generously on top.
Drizzle honey lightly for shine (optional).

Step 7: Bake

Bake 45–55 minutes, or until a toothpick inserted comes out clean.

If top browns too quickly, tent with foil during last 15 minutes.

Step 8: Cool

Let cool in pan 10–15 minutes, then transfer to wire rack.

🍯 Pro Baking Tips

Use room-temperature ingredients for best texture.
Do not overmix or cake becomes dense.
Lightly toss cranberries in flour to prevent sinking.
For extra moisture, replace 2 tablespoons milk with sour cream.

🧊 Storage & Freezing

Store at room temperature for 3 days (airtight).
Refrigerate up to 1 week.
Freeze wrapped tightly for 2 months.

To reheat: Warm slice in microwave 10–15 seconds.

🥄 Flavor Variations

1. Almond Glazed Loaf

Mix powdered sugar + milk + almond extract and drizzle after cooling.

2. Lemon Almond Cranberry Bread

Add 1 tablespoon lemon zest for a fresh citrus twist.

3. Healthy Version

Substitute half flour with almond flour for higher protein baking.

4. Chocolate Almond Version

Add ½ cup white chocolate chips.

❓ Frequently Asked Questions (Popular Baking Searches)

Why is my loaf cake dry?

Common reasons:

Overbaking
Too much flour
Not enough fat or milk

How do I make loaf cake more moist?

Add:

Sour cream
Greek yogurt
Buttermilk
Extra egg yolk

Can I use fresh cranberries instead of dried?

Yes, but coat them in flour and expect slightly more tart flavor.

What is the difference between loaf cake and pound cake?

Pound cake uses equal parts butter, sugar, eggs, flour.
Loaf cake is lighter and often includes milk or baking powder.

Can I make this gluten-free?

Yes, substitute with 1:1 gluten-free baking flour.

Why did my loaf sink in the middle?

Oven door opened too early
Underbaked center
Too much leavening

🧮 Approximate Nutrition (Per Slice)

Calories: 240–280
Carbohydrates: 32g
Fat: 12g
Protein: 5g
Fiber: 2g

Moist Almond Cranberry Loaf Cake

📌 Description