Name: Cranberry Bread with Almond Topping
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup unsalted butter, melted; 1 large egg; ¾ cup milk; 1 teaspoon vanilla extract; 1 ½ cups fresh or frozen cranberries; ½ cup sliced almonds; 2 tablespoons brown sugar (for topping); 1 tablespoon melted butter (for topping)

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Hey y'all! If you're looking for a treat that's bursting with tart cranberries, a moist crumb, and a sweet, nutty almond topping, you've come to the right place. This Cranberry Bread with Almond Topping is the ultimate crowd-pleaser—perfect for holiday mornings, cozy brunches, or whenever you want to impress. The combination of zesty cranberries and crunchy almonds makes every bite simply unforgettable. Let's get cooking!

Why You'll Love This Cranberry Bread with Almond Topping

It’s incredibly moist and packed with juicy, tangy cranberries in every bite.
The golden almond topping adds a delightful crunch and nutty flavor.

Easy to make with simple pantry ingredients—no fancy equipment needed!
Versatile enough for breakfast, snack, or dessert—truly an all-day treat.
Looks stunning on any holiday table or brunch spread.

Ingredients for Cranberry Bread with Almond Topping

2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder

½ teaspoon baking soda
½ teaspoon salt
1 large egg

¾ cup buttermilk (or milk with 1 teaspoon lemon juice)
½ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

1 tablespoon orange zest (optional but recommended)
1 ½ cups fresh or frozen cranberries (do not thaw if using frozen)
For the Almond Topping:

½ cup sliced almonds
2 tablespoons brown sugar
1 tablespoon unsalted butter, melted

Directions: How to Make Cranberry Bread with Almond Topping

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together egg, buttermilk, melted butter, vanilla extract, and orange zest until smooth.

Step 4: Make the Batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix. Fold in the cranberries.

Step 5: Prepare the Almond Topping

In a small bowl, toss sliced almonds with brown sugar and 1 tablespoon melted butter.

Step 6: Assemble and Bake

Pour batter into the prepared loaf pan and spread evenly. Sprinkle the almond topping evenly over the batter. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 15 minutes.

Step 7: Cool and Serve

Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes for the Best Cranberry Bread with Almond Topping

Fresh cranberries offer the best tart flavor, but frozen work perfectly too—just don’t thaw them first to prevent bleeding. Learn more about baking with cranberries.
If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice and let it sit for 5 minutes.

For an extra boost of citrus flavor, add 2 tablespoons of orange juice to the wet ingredients.

Variations on Cranberry Bread with Almond Topping

Nut-Free: Omit the almond topping or substitute with rolled oats mixed with brown sugar.
Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly loaf.

Chocolate Chip: Add ½ cup mini chocolate chips to the batter for a decadent twist.

Required Equipment for Cranberry Bread with Almond Topping

9x5-inch loaf pan
Mixing bowls (large and small)

Whisk and spatula
Measuring cups and spoons
Cooling rack

Storage Instructions for Cranberry Bread with Almond Topping

Store cranberry bread, tightly wrapped or in an airtight container, at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze (whole or sliced) for up to 2 months. Thaw overnight at room temperature before serving.

Serving Suggestions and Pairings for Cranberry Bread with Almond Topping

Serve toasted with a pat of butter for breakfast or brunch.
Pair with coffee or hot tea for a cozy afternoon snack.

Top with a dollop of whipped cream or Greek yogurt for dessert.

Pro Tips for the Best Cranberry Bread with Almond Topping

Toss cranberries in a tablespoon of flour before adding to prevent them from sinking to the bottom—discover more fruit baking tips.
Don’t overmix the batter; mix just until the flour disappears for a tender crumb.

Let the bread cool completely before slicing to avoid crumbling and get neat slices. Find more bread-baking tips here.

FAQ: Cranberry Bread with Almond Topping

Can I use dried cranberries instead of fresh?: Yes! Use 1 cup dried cranberries and soak them in warm water for 10 minutes to plump up before adding to the batter.
Can I make this bread ahead of time?: Absolutely—it tastes even better the next day! Store tightly wrapped at room temperature or refrigerate as described above.
What’s the best way to freeze Cranberry Bread with Almond Topping?: Let the bread cool completely, then wrap tightly in plastic and foil, or place in a freezer bag. Freeze for up to 2 months.

Prep Time: 15 minutes

Cook Time: 55-65 minutes
Total Time: 1 hour 15 minutes

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Cranberry Bread with Almond Topping