Cranberry Almond Bread

Preheat the oven to 350°F. Grease a 9×5 loaf pan with nonstick cooking spray. Set aside.

First, make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and cold butter pieces. Rub the mixture together with your fingers until combined and crumbly. Gently stir in the sliced almonds. Set aside.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a medium bowl, whisk together the brown sugar, granulated sugar, and egg. Whisk until smooth and there are no brown sugar clumps. Whisk in the milk, oil, almond extract, and vanilla extract.

Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Don’t over mix. Fold in the chopped cranberries.

Pour batter in the prepared pan. Sprinkle the almond streusel topping evenly over the bread.

Bake for 60 minutes, loosely covering the bread with aluminum foil after 30 minutes to prevent the top from getting too dark. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.

To make the glaze, combine the confectioners' sugar, almond extract, and almond milk in a medium bowl. Whisk until smooth. Drizzle the glaze over the cooled bread. Slice and enjoy!