Holiday Cranberry Almond Loaf

Holiday Cranberry Almond Loaf Slice

Around Thanksgiving time, I always buy extra bags of fresh cranberries to pop into the freezer. They are so difficult to find off-season, and it’s such a treat to eat them when they are scarce. This Holiday Cranberry Almond Loaf is my favorite cranberry recipe.

It is a variation of the Thanksgiving Cranberry Bread recipe found in one of my favorite cookbooks Recipes for a Small Planet the Solution. (The best place to look for this book is in second-hand stores. If you find a copy, keep it!)

What I love about this cranberry almond loaf is that it isn’t sweet at all. It’s a nice break from all the sweet scones, loaves, cookies, and treats that are abundant during this time of year.

If you prefer a sweeter loaf, it is easy to modify. You could increase the honey content, drizzle the top with white icing, or fold in white chocolate chunks right before pouring the batter into the pan. (I haven’t tried this yet, but I think a White Chocolate Macadamia Nut version of this recipe would be fantastic!! Do this by folding in white chocolate chunks and replacing the almonds with chopped macadamia nuts.) Enjoy!

Leave a comment below to let me know how it turns out!


Holiday Cranberry Almond Loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 1 loaf

Holiday Cranberry Almond Loaf

A delicious cranberry almond bread perfect for the holidays. This loaf is not sweet like other cranberry loaves, but relies on the tart-like sweetness of the cranberries to carry its festive flavor.


  • 1/4 cup butter
  • 1/2 cup honey
  • 1 egg
  • 1 cup milk
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup chopped almonds
  • 2 cups fresh cranberries
  • 1/4 cup slivered almonds


  1. Place the butter and honey in a large mixing bowl. Blend until smooth. Blend in the egg, milk, vanilla and almond extracts. Set aside
  2. In a separate mixing bowl, whisk together the flours, baking powder, baking soda, and salt. Stir in the chopped almonds.
  3. Add the dry ingredients to the wet ingredients. Stir until just combined. Fold in the cranberries.
  4. Pour into a loaf pan. Sprinkle the slivered almonds on top.
  5. Bake at 325F for 1 hour, or until a toothpick inserted in the center comes out clean.
  6. Remove from the pan and cool on a rack.

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Nicole L'Esperance loves to cook from scratch. She is the co-author of the Easy Recipes from Scratch cookbooks found on

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