CRANBERRY ALMOND BREAD

Cranberry Almond Bread image

Provided by Sherrybeth

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole berry cranberry sauce
3/4 cup sour cream

Steps:

Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
In a large bowl with an electric mixer, gradually beat sugar into butter.
Add eggs 1 at a time, beating well after each addition.
Blend in almond extract.
In a small bowl, stir together cranberry sauce and sour cream.
In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
Pur batter into Bundt pan and lightly smooth the top.
Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.