Cranberry Almond Breakfast Bread 

¾ cups butter, room temperature
1 ½ cups granulated sugar
3 large eggs
2 tsp. almond extract
1 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. baking powder
1 ½ tsp. baking soda
½ tsp. kosher salt
1 ½ cups sour cream
1 14oz. can jellied cranberry sauce
1 cup sliced almonds

Preheat the oven to 350 degrees.

In a large bowl, beat butter and sugar together. Add eggs, one at a time. Beat in almond extract and vanilla extract. Add flour, baking powder, baking soda and salt. Slowly mix in sour cream and cranberry sauce. Fold in the almonds.

Grease two loaf pans and line the bottom with parchment paper. Transfer the batter to the pans, evenly divided.

Bake for 60-70 minutes, until a toothpick comes out clean.

Remove and cool on a wire rack for 10 minutes. Remove from pan and cool completely before slicing.