Combine eggs, juice, water, almond extract and butter. Sift dry ingredients and blend well with creamed mixture. Add almonds and cranberries. Turn into 2 greased and wax-paper lined loaf pans. Bake at 325 degrees for 40 minutes. Lower heat to 300 degrees and bake 40 minutes more. Remove bread from pans and peel wax paper before cooling.
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 93 (24%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 36.3mg||11 %|
|Sodium 71.8mg||2 %|
|Potassium 110.3mg||3 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 71.2g|
|Protein 4.4g||6 %|
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Calories per serving: 394
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