Cranberries take a traditional almond loaf to a whole new level. A fabulous cold-weather treat!
1 hour, 30 minutes
To make this cranberry almond bread recipe, preheat your oven to 350 degrees. Grease 9 by 5-inch loaf pan and set aside. Break almond paste into small pieces and place in medium bowl. Add butter and beat until mixture is creamy and smooth. Add sugar and eggs and beat until thoroughly blended. Stir baking powder into flour. Add to almond mixture alternately with milk, beating until blended. Fold in sweetened and dried cranberries. Pour into prepared pan and sprinkle chopped almonds over batter. Bake 60 to 70 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove the cranberry almond bread from pan and cool completely on rack.