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The beauty of the Cranberry Almond Breakfast Loaf lies in its versatility. It’s perfect for family gatherings, brunches, or simply as a nutritious snack on the go. Whether you are looking to impress guests at a weekend brunch or just want to indulge in a healthy treat while enjoying your morning coffee, this loaf fits the bill. The combination of tart cranberries and nutty almonds creates a flavor profile that is both comforting and refreshing, appealing to both children and adults alike.

Cranberry Almond Breakfast Loaf

Start your day off right with a delicious Cranberry Almond Breakfast Loaf. This homemade treat combines the tartness of cranberries and the crunch of almonds for a wholesome and satisfying breakfast. Perfect for brunches or as a nutritious snack on the go, it’s easy to adapt with various toppings or mix-ins. Packed with fiber and antioxidants, this loaf offers both flavor and health benefits, making it an essential part of your morning routine. Try baking one today!
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Ingredients
  

2 cups all-purpose flour

1 cup rolled oats

1/2 cup granulated sugar

1/4 cup brown sugar, packed

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

    Mix Dry Ingredients: In a large mixing bowl, combine the flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until well blended.

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

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir the mixture gently until just combined, being careful not to overmix.

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

            Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining sliced almonds on top.

              Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

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

                  Serve: When ready to serve, drizzle with honey if desired. Slice and enjoy your delicious Cranberry Almond Breakfast Loaf warm or at room temperature.

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