A delightful loaf combining the tartness of cranberries with the nutty flavor of almonds, perfect for any occasion.
Preheat your oven to 375°F and grease a loaf pan.
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the egg, milk, and melted butter.
Ensure the butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Do not overmix to keep the loaf tender.
Fold in the cranberries and almonds gently.
Coat the cranberries in a bit of flour to prevent them from sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake for 30 minutes, then reduce the temperature to 350°F and bake for an additional 20-30 minutes.
Check doneness with a toothpick; it should come out clean.
Let the loaf cool in the pan for 10 minutes before transferring to a cooling rack.
Cooling helps the loaf set and makes it easier to slice.
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