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Ingredients
- 2 cups sugar
- 3 eggs, room temperature
- ¾ cup butter, room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 (8 oz) bag fresh cranberries
Crumble
- ¼ cup brown sugar
- ¼ cup flour
- ⅓ cup butter
Preparation
- Preheat oven to 350 degrees F and thoroughly grease 2 loaf pans (this can also be made as one very large loaf or in a 9-inch cake pan).
- In a large bowl, add eggs and sugar and beat for 5 minutes, or until the volume of the mixture has nearly doubled (don’t skip this step!).
- Mix in butter, vanilla, and almond extract until smooth.
- Gently mix in flour, baking powder, and salt until just combined, then fold in cranberries.
- Transfer batter to the prepared pans.
- In a small bowl, mix together all topping ingredients until sandy in texture. Sprinkle over loaves.
- Bake for 45-50 minutes for 2 loaves or 60-70 minutes for 1 large loaf. Bake until an inserted toothpick comes out clean.
- Allow loaves to cool before slicing.
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