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In recent years, there has been a growing trend towards incorporating superfoods into breakfast recipes, and the Cranberry Almond Breakfast Loaf is no exception. Cranberries and almonds are both celebrated for their health benefits, which is why they are often classified as superfoods.

Cranberry Almond Breakfast Loaf

Start your day right with a delicious and nutritious Cranberry Almond Breakfast Loaf! This recipe combines the tartness of cranberries with the rich, nutty flavor of almonds, ensuring a delightful breakfast experience. Packed with wholesome ingredients like almond flour and Greek yogurt, this loaf is moist and fulfilling. It's not only perfect for breakfast or brunch but also a healthy treat that incorporates superfoods. Enjoy a slice that's loaded with flavor and health benefits!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup almond flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup granulated sugar

¼ cup packed brown sugar

2 large eggs

½ cup unsweetened applesauce

½ cup Greek yogurt

1 tsp vanilla extract

1 cup fresh or frozen cranberries, chopped

½ cup sliced almonds

Zest of 1 orange

2 tbsp fresh orange juice

¼ tsp almond extract (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it or lining it with parchment paper for easy removal later.

    Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Ensure that there are no lumps in the mixture for a smooth texture.

      Combine Sugars and Wet Ingredients: In a separate bowl, combine granulated sugar, brown sugar, and eggs. Use a whisk to blend these together until smooth, then add the applesauce, Greek yogurt, vanilla extract, orange zest, and orange juice. Whisk until the mixture is completely smooth and well combined.

        Combine Mixtures: Gradually add the wet mixture to the bowl containing the dry ingredients. Gently stir the two together until just combined. Avoid overmixing, as this can result in a dense loaf.

          Fold in Add-ins: Carefully fold in the chopped cranberries and sliced almonds using a spatula. Ensure that the fruit and nuts are evenly distributed throughout the batter without overworking it.

            Pour Into the Pan: Pour the batter into your prepared loaf pan, then use a spatula to smooth the top evenly.

              Bake the Loaf: Place the loaf in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If you notice the top browning too quickly, gently cover it with a piece of aluminum foil.

                Cool Down: After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                  Serve: Once completely cooled, slice the loaf into 10 pieces. Enjoy it warm or at room temperature, perfect with a drizzle of honey or a pat of butter for extra flavor.

                    Storage: Keep any leftover slices in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For longer storage, you can freeze the loaf.

                      Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 10 slices

                        - Presentation Tips: For an appealing presentation, serve slices on a wooden board garnished with a few whole cranberries and almonds, along with small bowls of honey and butter on the side.