Almond Cranberry Bread with White Chocolate Glaze

If you’re looking for a treat that’s equal parts festive and comforting, this Almond Cranberry Bread with White Chocolate Glaze is it. The tender, moist bread is studded with tart cranberries and crunchy almonds, then topped with a creamy white chocolate glaze that’s pure indulgence.
Perfect for breakfast, dessert, or a midday snack, this bread is a crowd-pleaser. Plus, it’s easy to make and uses simple ingredients you probably already have in your pantry. Let’s get baking!
Why You’ll Love This Almond Cranberry Bread
This bread is a flavor explosion in every bite. The tartness of the cranberries balances the sweetness of the bread and glaze, while the almonds add a satisfying crunch.
It’s incredibly versatile—serve it warm with a cup of coffee, pack it for a picnic, or wrap it up as a gift. The white chocolate glaze takes it to the next level, making it feel extra special without being complicated.
And the best part? It’s easy to customize with your favorite nuts or dried fruits.
How to Make It
Let’s walk through the steps to make this delicious bread.
his Almond Cranberry Bread with White Chocolate Glaze is simple to make and comes together in just a few easy steps. Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. Line the pan with parchment paper for easy removal later.
In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl, mix the wet ingredients: 1/2 cup melted and cooled unsalted butter, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup buttermilk (or a mix of milk and lemon juice). Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—this keeps the bread tender.
Next, gently fold in 1 cup of fresh or frozen cranberries and 1/2 cup of sliced almonds. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the bread cools, make the white chocolate glaze. In a microwave-safe bowl, melt 1/2 cup white chocolate chips with 1 tablespoon of heavy cream or milk in 20-second intervals, stirring until smooth.
Drizzle the glaze over the cooled bread and sprinkle with additional sliced almonds or dried cranberries for garnish. Slice, serve, and enjoy!

Make Ahead Method
This bread is perfect for prepping ahead of time. Here’s how:
Option 1: Bake and Store
- Bake the bread as directed, let it cool completely, and store it in an airtight container at room temperature for up to 2 days.
- Add the glaze just before serving to keep it fresh.
Option 2: Freeze for Later
- Wrap the unglazed bread tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
- Thaw at room temperature, then add the glaze before serving.
Pro Tips
Let’s take your Almond Cranberry Bread to the next level with these expert tips:
1. Use Fresh or Frozen Cranberries
- Fresh cranberries are tart and juicy, but frozen work just as well. Don’t thaw them—they’ll hold their shape better during baking.
2. Don’t Overmix the Batter
- Overmixing can make the bread dense. Stir until just combined for a tender crumb.
3. Toast the Almonds
- For extra flavor, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the batter.
4. Adjust the Sweetness
- If you prefer a sweeter bread, increase the sugar to 1 cup or use sweetened dried cranberries instead of fresh.
5. Add Citrus Zest
- For a bright twist, add the zest of 1 orange or lemon to the batter.
6. Double the Batch
- This bread freezes beautifully, so make an extra loaf to have on hand for unexpected guests.

Storage Options
- Room Temperature: Store glazed bread in an airtight container for up to 2 days.
- Fridge: Store for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze unglazed bread for up to 2 months. Thaw and add glaze before serving.
Tools For This Recipe
- 9×5-inch loaf pan for baking the bread.
- Parchment paper for easy removal.
- Mixing bowls for dry and wet ingredients.
- Whisk and spatula for mixing.
- Wire rack for cooling the bread.
- Microwave-safe bowl for melting the glaze.
FAQs!
Can I use dried cranberries instead of fresh?
Yes! Use 3/4 cup dried cranberries and soak them in warm water for 10 minutes to plump them up before adding to the batter.
What can I use instead of buttermilk?
Mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let it sit for 5 minutes before using.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Can I skip the glaze?
Absolutely! The bread is delicious on its own, but the glaze adds a touch of sweetness and elegance.
Variations and Substitutions
- Nut-free: Skip the almonds and add sunflower seeds or pumpkin seeds instead.
- Dairy-free: Use coconut oil instead of butter and almond milk instead of buttermilk.
- Add spices: Stir in 1 tsp cinnamon or pumpkin pie spice for a warm, cozy flavor.
- Swap the fruit: Use blueberries, chopped apples, or raisins instead of cranberries.
Conclusion
This Almond Cranberry Bread with White Chocolate Glaze is a sweet, nutty, and festive treat that’s perfect for any occasion. It’s easy to make, customizable, and always a hit with everyone who tries it.

I’d love to hear how it turned out for you! Did you try any fun variations? Share your thoughts in the comments below. And if you loved it, don’t forget to save the recipe for your next baking session.

Almond Cranberry Bread with White Chocolate Glaze
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh or frozen cranberries
- 1/2 cup sliced almonds
For the Glaze:
- 1/2 cup white chocolate chips
- 1 tbsp heavy cream or milk
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together 1/2 cup melted and cooled unsalted butter, 3/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup buttermilk (or milk + lemon juice mixture).
Step 4: Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—this keeps the bread tender.
Step 5: Fold in the Add-Ins
- Gently fold in 1 cup fresh or frozen cranberries and 1/2 cup sliced almonds. If using frozen cranberries, do not thaw them first.
Step 6: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Make the White Chocolate Glaze
- In a microwave-safe bowl, combine 1/2 cup white chocolate chips and 1 tbsp heavy cream or milk.
- Microwave in 20-second intervals, stirring after each interval, until the mixture is smooth and fully melted.
Step 8: Glaze and Serve
- Drizzle the white chocolate glaze over the cooled bread.
- Sprinkle with additional sliced almonds or dried cranberries for garnish, if desired.
- Slice and serve.