This recipe is inspired by the photo—a soft, moist almond-flavored loaf studded with dried cranberries and topped with crunchy sliced almonds. It has a tender crumb and a beautifully golden, nutty topping.
Recipe Details
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 10 minutes
Servings: 8–10 slices
Pan: 9 × 5-inch loaf pan
🛒 Ingredients
For the Loaf
1½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ tsp almond extract
½ cup (120 g) plain Greek yogurt or sour cream
½ cup (75 g) dried cranberries
½ cup (50 g) sliced almonds
For the Almond Topping
2 tbsp sliced almonds
1 tbsp granulated sugar
1 tbsp melted butter
Optional Glaze
½ cup (60 g) powdered sugar
1–2 tbsp milk or lemon juice
¼ tsp almond extract
👩🍳 Step-by-Step Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
3. Cream the Butter & Sugar
In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy.
This helps create a tender loaf.
4. Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Add vanilla and almond extract.
Mix until smooth.
5. Add the Yogurt
Mix in the Greek yogurt until just combined.
The batter may look slightly thick—that’s normal.
6. Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture.
Mix gently until just combined.
Do not overmix, or the loaf can become dense.
7. Add Cranberries & Almonds
Toss the dried cranberries with about 1 teaspoon of flour.
Fold the cranberries and ½ cup sliced almonds gently into the batter.
8. Fill the Loaf Pan
Transfer the batter to the prepared pan.
Spread the top evenly with a spatula.
9. Add the Almond Topping
Combine the topping almonds, sugar, and melted butter.
Sprinkle evenly over the batter.
This creates the crunchy golden topping seen in the photo.
10. Bake
Bake at 350°F (175°C) for 45–55 minutes.
The loaf is ready when:
The top is golden brown.
A toothpick inserted into the center comes out clean or with a few moist crumbs.
The center feels set when gently pressed.
If the top browns too quickly, loosely cover it with foil during the final 10–15 minutes.
11. Cool
Allow the loaf to cool in the pan for 10–15 minutes.
Use the parchment paper to lift it out and transfer it to a wire rack.
Cool completely before slicing.
12. Optional Almond Glaze
Whisk powdered sugar, milk or lemon juice, and almond extract until smooth.
Drizzle lightly over the cooled loaf.
⭐Tips for the Best Loaf
Use room-temperature eggs and butter for a smoother batter.
Don’t overmix after adding the flour.
Tossing cranberries in a little flour helps keep them distributed throughout the loaf.
Let the loaf cool completely before slicing for cleaner pieces.
For extra almond flavor, add 1–2 tablespoons almond flour to the batter and reduce the all-purpose flour by the same amount.
Easy Variations
Cranberry Orange Almond
Add 1 tbsp fresh orange zest to the batter.
Lemon Almond
Add 1 tbsp lemon zest and use lemon juice in the glaze.
Chocolate Cranberry
Add ½ cup white or dark chocolate chips.
Cranberry Blueberry
Replace half the cranberries with dried blueberries.
Coconut Almond
Add ¼ cup shredded coconut to the batter.
🧊 Storage
Store the cooled loaf in an airtight container at room temperature for 2–3 days.
For longer storage, refrigerate for up to 5 days.
The loaf can also be frozen, tightly wrapped, for up to 2–3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use fresh cranberries?
Yes, but fresh cranberries are more tart and contain more moisture. Dried cranberries give the texture shown in the photo.
Can I use sour cream instead of yogurt?
Absolutely. Sour cream makes the loaf wonderfully moist.
Can I use almond flour?
Yes, but don’t replace all of the flour with almond flour. A small amount can add extra almond flavor and richness.
Why did my cranberries sink?
They may be too heavy or wet. Tossing them lightly with flour before folding them into the batter helps.
Why is my loaf dense?
Overmixing the batter or using too much flour can make it dense. Mix only until the ingredients are combined.
How do I know when it’s fully baked?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.
Can I make this without almond extract?
Yes. Use vanilla extract instead, although the almond flavor will be milder.
Can I add more nuts?
Yes. You can add chopped almonds, pecans, or walnuts, but keep the total added nuts around ¾–1 cup so the loaf doesn’t become too heavy.
Can I make muffins with this batter?
Yes. Divide the batter among lined muffin cups and bake at 350°F (175°C) for approximately 18–24 minutes, checking with a toothpick.
Quick Recipe Card
Mix dry ingredients → cream butter & sugar → add eggs + extracts → add yogurt → fold in flour → add cranberries & almonds → pour into loaf pan → top with almonds → bake 45–55 min → cool → slice & serve.