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Recipe Summary

prep:
35 mins
bake:
1 hr 15 mins at 325°
cool:
10 mins
Servings:
12
Yield:
1 loaf (12 slices)
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Ingredients

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White Chocolate Glaze:

Directions

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  • Rinse cranberries in cold water; drain. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan. Line bottom of pan with waxed paper; grease. Set aside.

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  • In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.

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  • In a medium bowl, combine eggs, buttermilk, melted butter and almond extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and the chopped almonds. Spoon batter into prepared pan, spreading evenly.

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  • Bake in a 325° oven about 1 hour 15 minutes or until a wooden skewer inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

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  • Before serving, unwrap bread. Drizzle with White Chocolate Glaze and, if desired, sprinkle with additional toasted almonds. Makes 1 loaf (12 slices).

White Chocolate Glaze:
  • In a small, microwave-safe bowl, microwave white baking pieces on 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once or twice. Stir in powdered sugar and French vanilla liquid coffee creamer. If necessary, stir in additional coffee creamer, 1 teaspoon at a time, until glaze reaches drizzling consistency. Makes 1/4 cup.

Nutrition Facts

307 calories; total fat 11g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 50mg; sodium 234mg; potassium 133mg; carbohydrates 46g; fiber 2g; sugar 24g; protein 6g; trans fatty acidg; vitamin a 194IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 71mg; iron 2mg.

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