Apple Cranberry Almond Loaf

by

Apple Cranberry Almond Loaf

A festive, buttery loaf cake perfect for breakfast, brunch, or an afternoon snack.

Recipe Ingredients

The Batter:

  • 1 ½ cups All-purpose flour

  • 1 tsp Baking powder

  • ½ tsp Baking soda

  • ½ tsp Salt

  • 1 tsp Ground cinnamon

  • ½ cup Unsalted butter (softened)

  • ¾ cup Granulated sugar

  • 2 large Eggs (room temperature)

  • 1 tsp Vanilla extract

  • ½ cup Greek yogurt or Sour cream (for moisture)

  • 1 cup Apples (peeled and finely diced)

  • ½ cup Fresh or dried cranberries (tossed in 1 tsp flour to prevent sinking)

The Topping:

  • ½ cup Sliced (flaked) almonds

  • 1 tbsp Turbinado or granulated sugar (optional, for extra crunch)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Grease a silicone loaf pan (as seen in the image) or a standard metal loaf pan.

  2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

  3. Wet Ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and yogurt.

  4. Combine: Gradually add the dry ingredients to the wet ingredients. Mix until just combined—do not overmix!

  5. Fold: Gently fold in the diced apples and cranberries.

  6. Assemble: Pour the batter into the loaf pan. Spread it evenly. Generously cover the entire top with the sliced almonds.

  7. Bake: Bake for 50–60 minutes. A toothpick inserted into the center should come out clean.

  8. Cool: Let the loaf cool in the silicone pan for at least 15 minutes before popping it out. Silicone is flexible, so be gentle!

Description & Notes

  • Texture: This loaf is dense yet incredibly moist thanks to the Greek yogurt and the natural juices from the apples.

  • The “Pop”: Using fresh cranberries provides a tart “pop” of flavor that cuts through the buttery sweetness.

  • Silicone Tip: As seen in your image, silicone pans are great for non-sticking, but they are flimsy. Always place the silicone pan on a metal baking sheet before filling it to provide stability when moving it in and out of the oven.

Nutrition Info (Per Serving)

Based on 10 slices per loaf

  • Calories: 245 kcal

  • Fat: 12g

  • Carbs: 32g

  • Protein: 5g

  • Fiber: 2g

Health Benefits

  • Cranberries: High in antioxidants and Vitamin C; known for supporting urinary tract health.

  • Apples: Provide dietary fiber (pectin) which aids digestion.

  • Almonds: A great source of healthy monounsaturated fats and Vitamin E.

Q&A

Q: Can I use frozen cranberries? A: Yes! Do not thaw them first; just toss them in a little flour and fold them straight into the batter.

Q: My almonds are browning too fast! What do I do? A: If the top looks dark but the center isn’t cooked, loosely tent the pan with aluminum foil for the last 15 minutes of baking.

Q: How do I store this? A: Wrap it tightly in plastic wrap. It stays moist at room temperature for 2 days or in the fridge for up to 5 days. It also freezes beautifully!

Leave a Comment