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Breakfast is often referred to as the most important meal of the day, and what better way to start your morning than with a warm, comforting slice of breakfast loaf? The concept of breakfast loaves has gained popularity for their ability to combine wholesome ingredients into a deliciously satisfying dish that’s easy to prepare and versatile enough to cater to various dietary preferences. Whether you're looking for something quick to grab on busy mornings or something special for a weekend brunch, a breakfast loaf can fit the bill.

Cranberry Almond Breakfast Loaf

Start your day on a delicious note with this easy-to-make Cranberry Almond Breakfast Loaf. Packed with sweet-tart cranberries and crunchy almonds, this moist loaf is not only satisfying but also nutritious. Perfect for busy mornings or weekend brunch, it caters to various dietary preferences and is a great alternative to traditional breakfast items. Enjoy it with a cup of coffee or toast it for an extra treat. Discover the joy of homemade baking with this delightful recipe!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup almond flour

1 cup granulated sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

½ cup buttermilk (or milk with 1 tsp vinegar)

1 cup fresh or frozen cranberries

½ cup sliced almonds

Zest of 1 orange

Optional: Powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour 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, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until thoroughly combined.

      Cream Butter and Sugar: In a separate bowl, beat the softened butter until creamy. Gradually add the sugar and beat until the mixture is light and fluffy.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.

          Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.

            Fold in Cranberries and Almonds: Gently fold in the cranberries and sliced almonds using a rubber spatula. Ensure they’re evenly distributed throughout the batter.

              Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra sliced almonds on top for decoration, if desired.

                Bake: Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

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

                    Serve: Once cooled, slice the loaf and dust with powdered sugar if desired. Enjoy your Cranberry Almond Breakfast Loaf with a cup of tea or coffee!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 10-12 slices