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Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of an 8-by-4-inch loaf pan; set aside. In a large bowl, stir together bran cereal, all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. Make a well in center of the flour mixture; set aside.
In a medium bowl, combine milk, brown sugar, egg, oil and almond extract. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in dried cranberries and almonds. Spoon batter into prepared pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.