Cranberry Bread with an almond streusel topping and a sweet almond glaze! The perfect quick bread for the holidays!
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 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.
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!
The bread will keep covered on the counter for up to 3 days. Can freeze the loaf for up to 2 months. Just wait to glaze it. Defrost the bread and then glaze.