Almond Cranberry Breakfast Loaf
Description
This Almond Cranberry Breakfast Loaf is soft, moist, and packed with cozy flavor. Made with crunchy almonds and sweet-tart cranberries, this simple loaf cake is perfect for breakfast, brunch, or an afternoon snack with coffee or tea. The golden top and nutty crunch make every slice rich, comforting, and delicious.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- ½ cup dried cranberries
- ½ cup chopped almonds
- Extra almonds for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients alternating with milk until combined.
- Fold in dried cranberries and chopped almonds.
- Pour batter into the prepared loaf pan and spread evenly.
- Sprinkle extra chopped almonds on top.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before removing from the pan. Slice and serve warm or at room temperature.
Tips
- Add orange zest for a bright citrus flavor.
- Use sliced almonds for extra crunch on top.
- Don’t overmix the batter to keep the loaf soft.
- Drizzle with a simple glaze for a sweeter dessert-style loaf.
Q/A
Q1: Can I use fresh cranberries?
Yes, but they may add extra moisture and tartness.
Q2: How do I store this loaf?
Keep it in an airtight container at room temperature for up to 3 days.
Q3: Can I freeze it?
Absolutely. Wrap slices individually and freeze for up to 2 months.
Q4: What other nuts work well?
Walnuts or pecans make great substitutes.
Q5: Can I make it healthier?
You can swap part of the flour with whole wheat flour and reduce the sugar slightly.