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To appreciate the Cranberry Almond Breakfast Loaf fully, it’s essential to delve into the individual components that contribute to its flavor, texture, and health benefits. Each ingredient plays a specific role in the recipe, ensuring that the loaf is not only delicious but also nourishing.

Cranberry Almond Breakfast Loaf

Start your day with the deliciously nutritious Cranberry Almond Breakfast Loaf. This flavorful loaf combines the tartness of cranberries and the nutty crunch of almonds, creating a balanced and energizing breakfast option. Packed with wholesome ingredients, it's low in refined sugars while being rich in protein and fiber. Perfect for busy mornings or leisurely brunches, this loaf is easy to make and is sure to become a family favorite. Enjoy it fresh, toasted, or alongside yogurt for a delightful treat!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup almond flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar

¼ cup packed brown sugar

2 large eggs

½ cup unsweetened applesauce

½ cup Greek yogurt

1 teaspoon vanilla extract

1 cup fresh or frozen cranberries, chopped

½ cup sliced almonds

Zest of 1 orange

2 tablespoons fresh orange juice

¼ teaspoon almond extract (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it or lining it with parchment paper to make removing the loaf easier.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk thoroughly, ensuring there are no lumps and the mixture is well combined.

      Combine Sugars and Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, unsweetened applesauce, Greek yogurt, vanilla extract, orange zest, and fresh orange juice until the mixture is smooth and homogenous.

        Combine Mixtures: Gradually pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined, taking care not to overmix to keep the loaf light and fluffy.

          Fold in Add-ins: Carefully fold in the chopped cranberries and sliced almonds, ensuring they are evenly distributed throughout the batter without overworking it.

            Pour Into the Pan: Pour your batter into the prepared loaf pan. Use a spatula to smooth the top, ensuring an even surface for baking.

              Bake the Loaf: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean. If the top is browning too quickly, lightly tent it with aluminum foil.

                Cool Down: After baking, 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, which will help maintain its texture.

                  Serve: Once completely cooled, slice the loaf into generous portions. This delightful breakfast loaf can be enjoyed warm or at room temperature and is especially delicious with a drizzle of honey or a spread of butter.

                    Storage: To keep leftovers fresh, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you may freeze slices and enjoy them later.

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

                        Presentation Tips: Consider serving the loaf on a rustic wooden cutting board, garnished with a few whole cranberries and almonds on the side for a visually appealing touch.