Go Back
Breakfast loaves have become a staple in many homes, combining convenience with nutrition in a delightful package. The Cranberry Almond Breakfast Loaf stands out as a perfect example of this trend, offering a harmonious blend of flavors and textures that appeal to both the palate and the eye. This loaf is not just an ordinary breakfast option; it is a celebration of wholesome ingredients that come together to create a dish that is both satisfying and energizing.

Cranberry Almond Breakfast Loaf

Discover the joy of baking with our Cranberry Almond Breakfast Loaf! This delicious recipe blends the tartness of cranberries with the nutty flavor of almonds, creating a delightful, nutritious option for breakfast or snacks. Packed with wholesome ingredients like oats and almond flour, this loaf is easy to make and offers a nutritious boost to your morning routine. Enjoy it warm with butter or jam, or savor it plain for a satisfying treat any time of day. Get ready to bring comfort and flavor to your table!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup rolled oats

1/2 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup packed brown sugar

1/4 cup honey or maple syrup

1 cup unsweetened applesauce

1/2 cup almond milk (or any milk of your choice)

1/3 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1 cup fresh or frozen cranberries

1/4 cup sliced almonds (plus extra for topping)

Optional: 1/2 teaspoon orange zest

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan with parchment paper for easy removal.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, almond flour, baking powder, baking soda, salt, cinnamon, and brown sugar until well combined.

      Mix Wet Ingredients: In another bowl, combine the honey (or maple syrup), applesauce, almond milk, vegetable oil, and vanilla extract. If using, add the orange zest for an extra citrusy aroma. Whisk until smooth.

        Combine Mixtures: Gradually pour the wet mixture into the dry mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in Add-ins: Gently fold in the cranberries and sliced almonds, ensuring they are evenly distributed throughout the batter.

            Pour and Top: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle some additional sliced almonds on top for extra crunch.

              Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can tent it with aluminum foil.

                Cool and Slice: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

                  Enjoy: Serve warm with a bit of butter or jam, or enjoy it plain! This breakfast loaf stores well in an airtight container for up to 5 days.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 8 servings