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To create the perfect Cranberry Almond Breakfast Loaf, it's essential to understand the critical ingredients that contribute to its unique flavor and texture. Each component plays a vital role in bringing this delicious loaf to life.

Cranberry Almond Breakfast Loaf

Start your day with the delicious Cranberry Almond Breakfast Loaf, a perfect blend of tart cranberries and nutty almonds. This moist and flavorful loaf is not just for breakfast but makes a great snack or dessert too. Packed with wholesome ingredients, it's easy to make and offers a nutritious start to your morning. Enjoy a slice fresh from the oven, or prepare it ahead for busy mornings. Make this delightful loaf a staple in your kitchen for a tasty and healthy treat!
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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 brown sugar, packed

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 orange juice

¼ tsp almond extract (optional)

Instructions
 

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

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Make sure there are no lumps.

      Combine Sugars and Wet Ingredients: In another bowl, whisk together the granulated sugar, brown sugar, eggs, applesauce, Greek yogurt, vanilla extract, orange zest, and orange juice until smooth and well combined.

        Combine Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Stir gently until just incorporated. Be careful not to overmix.

          Fold in Add-ins: Gently fold in the chopped cranberries and sliced almonds, ensuring they are evenly distributed throughout the batter.

            Pour Into the Pan: Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.

              Bake the Loaf: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it lightly with aluminum foil.

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

                  Serve: Once cool, slice the loaf and serve. This breakfast loaf can be enjoyed warm or at room temperature, and it pairs wonderfully with a drizzle of honey or a smear of butter.

                    Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.

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