Cranberry Nutty Bread

As in, you’re nutty if you don’t try this bread!  It’s delicious!  I have been very into using almond extract lately and, in this recipe, it definitely gives it that extra something that makes you want to go back for a second piece.  Yes, yes I know.  Your hips are sooo not loving me right now, but what can I say;  it’s Cranberry Nutty Bread!  Here’s what you’ll need to bake up this beautiful creation:

Ingredients Needed:

1/2 Cup of Butter, Softened
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
2 Eggs
1 tsp of Vanilla Extract
1/2 tsp of Almond Extract
1 Cup of Sour Cream
11/2 Cups of Flour
1/2 Cup of Almond Meal*
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Ground Nutmeg
1/4 tsp of Salt
1 cup of Whole Cranberries
1/2 Cup of Chopped Pecans

Topping Ingredients:

2 Tbsp of Sugar
1/8 Tsp of Nutmeg

*if you don’t have almond meal flour can be substituted, but I highly recommend the Almond meal if you can find it.  It makes the bread!

Preheat you oven to 400 degrees.  Grease and flour your bread pan.  I used a 9×4″ and it worked out well.  Now cream together the butter, brown sugar and white sugar.  Add your eggs and beat well.  Next add the vanilla and almond extract and mix well.  Fold in the sour cream.  Combine the flour, almond meal, baking soda, baking powder, nutmeg and salt.  Add it to the butter/sugar mixture and stir well.  Add in the cranberries and pecans, stirring the mixture by hand.  Add the batter into your prepared bread pan.  Combine the sugar and nutmeg and sprinkle on top of the batter.  Now throw it into the oven for 35-40 minutes or until a toothpick comes out clean.  Cool for 5-10 minutes before attempting to remove your bread from the pan.

Here’s a picture of the finished product.  I had a boo boo and a crying baby one minute before the timer went off (isn’t that how it always runs?) so the bread sat in the oven a few more minutes than I wanted, but even with that small setback it was still moist and delicious!