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Start your mornings on a delicious note with the delightful flavors of a Cranberry Almond Breakfast Loaf. This recipe artfully combines the tartness of cranberries with the nutty richness of almonds, creating a breakfast option that is both nutritious and satisfying. Whether you're rushing to work on a busy weekday or enjoying a leisurely weekend brunch, this loaf is the perfect companion. Not only does it taste great, but it also incorporates wholesome ingredients that provide the fuel you need to kick off your day positively.

Cranberry Almond Breakfast Loaf

Start your day with a wholesome and delicious Cranberry Almond Breakfast Loaf that combines the tartness of cranberries with the nutty flavor of almonds. This easy-to-follow recipe not only provides a fantastic taste but is also packed with nutritious ingredients like oats and almond flour. Perfect for busy weekdays or leisurely weekends, this loaf can be enjoyed plain or with your favorite spreads. Uncover the health benefits and learn to create this delightful breakfast treat that will impress family and friends alike. Get ready to bake your way to a brighter morning!
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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: Set your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper to facilitate easy removal after baking.

    Mix Dry Ingredients: In a spacious mixing bowl, whisk together the all-purpose flour, rolled oats, almond flour, baking powder, baking soda, salt, ground cinnamon, and brown sugar. Ensure all the dry ingredients are integrated thoroughly for even flavor.

      Mix Wet Ingredients: In a separate bowl, combine the honey (or maple syrup), unsweetened applesauce, almond milk, vegetable oil, and vanilla extract. If using orange zest, add it now for a burst of citrus flavor. Whisk until the mixture is smooth and homogenous.

        Combine Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the two mixtures are just combined, being careful not to overmix—it's okay if a few lumps remain.

          Fold in Add-ins: With a spatula, gently fold in the cranberries and sliced almonds, ensuring they are evenly distributed throughout the batter without breaking them apart.

            Pour and Top: Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top, then generously sprinkle some additional sliced almonds over the surface to add a delightful crunch.

              Bake: Place the loaf in the preheated oven and bake for 50-60 minutes. The loaf is ready when a toothpick inserted into the center comes out clean. If the top browns too much during baking, cover it loosely with aluminum foil to prevent over-browning.

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

                  Enjoy: Serve slices warm, either plain or with a pat of butter or jam. This breakfast loaf keeps well in an airtight container for up to 5 days, making it an excellent grab-and-go option for busy mornings.

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