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Start your day on a delicious note with our Cranberry Almond Breakfast Loaf. This delightful recipe combines the tartness of cranberries with the nutty flavor of almonds, creating a wholesome breakfast option that is both satisfying and nutritious. Perfect for busy mornings or leisurely brunches, this loaf is not only easy to make but also packed with wholesome ingredients. In this article, we’ll explore the recipe in detail, break down its health benefits, and share serving suggestions for a delightful breakfast experience.

Cranberry Almond Breakfast Loaf

Start your mornings right with our delicious Cranberry Almond Breakfast Loaf, blending tart cranberries and crunchy almonds for a nutritious and satisfying start to your day. This easy-to-make loaf is perfect for busy mornings or leisurely brunches, offering a balance of flavors and health benefits. Packed with wholesome ingredients, it also serves as a versatile snack. Discover the joy of baking and enjoy this delightful treat with family and friends!
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Ingredients
  

2 cups all-purpose flour

1 cup rolled oats

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon almond extract

1/3 cup vegetable oil

1 cup buttermilk (or yogurt)

2 large eggs

1 cup fresh or frozen cranberries, halved

1/2 cup sliced almonds

1/4 cup honey (optional, for drizzling)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly and lining it with parchment paper to facilitate easy removal of the loaf later on.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, packed brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until they are thoroughly blended and no lumps remain.

      Combine Wet Ingredients: In a separate mixing bowl, whisk together the almond extract, vegetable oil, buttermilk (or yogurt), and eggs until the mixture is smooth and well combined.

        Combine Mixtures: Gently pour the wet mixture into the bowl containing the dry ingredients. Using a spatula or a wooden spoon, stir the mixture just until it comes together—be careful not to overmix as this can lead to a dense loaf.

          Fold in Add-ins: Carefully fold in the halved cranberries and half of the sliced almonds with a gentle hand, ensuring that they are evenly distributed throughout the batter without breaking them apart.

            Transfer to Pan: Pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly. Sprinkle the remaining sliced almonds over the surface for an added crunch and visual appeal.

              Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

                Cool: Once baked, carefully remove the loaf from the oven. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                  Serve: When ready to enjoy, drizzle the loaf with honey if desired for an extra touch of sweetness. Slice into 10 pieces and savor your delicious Cranberry Almond Breakfast Loaf either warm or at room temperature.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: For an elegant touch, serve slices of the loaf on a wooden cutting board, garnished with extra cranberries and a sprig of mint. A small dish of honey can accompany it for drizzling at the table.