Servings
8–10 slices
Prep Time
15 minutes
Bake Time
45–55 minutes
Total Time
About 1 hour 10 minutes
Ingredients
For the Cake
- 1½ cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk
- ¾ cup dried cranberries
- 1 teaspoon orange zest
For the Topping
- ½ cup sliced or chopped almonds
- 2 tablespoons dried cranberries, roughly chopped
- 1 tablespoon granulated sugar
- 1 tablespoon melted butter
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper over the sides for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Almond flour
- Baking powder
- Baking soda
- Salt
Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for 2–3 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and orange zest.
4. Add the Wet Ingredients
Stir in the Greek yogurt and milk until combined.
Gradually add the dry ingredients and mix just until incorporated. Avoid overmixing.
5. Add the Cranberries
Fold in the dried cranberries gently until evenly distributed throughout the batter.
6. Fill the Pan
Pour the batter into the prepared loaf pan and smooth the top.
7. Add the Topping
Combine the chopped almonds, chopped cranberries, sugar, and melted butter.
Sprinkle the mixture evenly over the batter.
8. Bake
Bake at 350°F (175°C) for 45–55 minutes.
The loaf is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with foil during the final part of baking.
9. Cool
Let the loaf cool in the pan for about 10–15 minutes, then transfer it to a wire rack.
Allow it to cool completely before slicing.
Optional Orange Glaze
For an extra sweet finish, mix:
- ½ cup powdered sugar
- 1–2 teaspoons fresh orange juice
Drizzle over the cooled loaf.
Nutrition Estimate
Approximate per slice, assuming 10 slices:
- Calories: 300–340
- Protein: 6–7 g
- Carbohydrates: 38–42 g
- Fat: 14–17 g
- Fiber: 2–3 g
- Sugar: 20–24 g
Actual nutrition will vary depending on the ingredients and portion size.
Nut & Allergen Information
Contains nuts: Yes.
This recipe contains almonds and almond flour.
Other common allergens:
- Milk/Dairy: butter, milk, Greek yogurt/sour cream
- Eggs: 2 large eggs
- Wheat/Gluten: all-purpose flour
For a nut-free version, almond flour and almonds would need to be replaced with suitable alternatives, but the texture will change.
If preparing for someone with a serious allergy, check all packaged ingredients for cross-contact warnings.
Q&A
Can I use fresh cranberries?
Yes, but fresh cranberries are more tart and contain more moisture. You may need to adjust the sweetness slightly.
Can I use only all-purpose flour?
Yes. Replace the almond flour with an equal amount of all-purpose flour, although the loaf will have a slightly different texture and flavor.
Can I use walnuts instead of almonds?
Yes, chopped walnuts make a good alternative if there are no walnut allergies.
How do I keep the loaf moist?
Do not overbake it. Allow it to cool completely and store it tightly covered.
How should I store it?
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
Can I freeze it?
Yes. Wrap individual slices or the whole cooled loaf tightly and freeze for up to 2–3 months.
Final Result
A soft, moist cranberry almond loaf with sweet-tart cranberries, a delicate almond flavor, and a crunchy golden almond topping—perfect with tea or coffee.