Cranberry Almond Overnight Loaf Recipe

Introduction

This Cranberry Almond Overnight Loaf is a wholesome and flavorful bread perfect for breakfast or a snack. It combines the nutty taste of whole wheat and almonds with the tartness of cranberries, all made easier by an overnight soak.

Ingredients

• 2.0 cups whole wheat flour
• 1.0 cup rolled oats
• 1.0 teaspoon baking powder
• 1.0 teaspoon baking soda
• 0.5 teaspoon salt
• 1.0 teaspoon cinnamon
• 0.25 cup chia seeds
• 0.5 cup almond milk
• 0.5 cup maple syrup
• 0.25 cup unsweetened applesauce
• 1.0 teaspoon vanilla extract
• 1.0 unit zest of orange
• 1.0 cup dried cranberries
• 0.5 cup sliced almonds

Instructions

1. Step 1: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and chia seeds. Whisk them together until well-blended.
2. Step 2: In another bowl, whisk together the almond milk, maple syrup, applesauce, vanilla extract, and orange zest until smooth and combined.
3. Step 3: Gradually pour the wet mixture into the dry ingredients, stirring gently. Do not over-mix; just combine until everything is moistened.
4. Step 4: Fold in the dried cranberries and sliced almonds, ensuring they are evenly distributed throughout the batter.
5. Step 5: Grease a 9×5 inch loaf pan and pour the batter into it, leveling out with a spatula.
6. Step 6: Cover the loaf pan with plastic wrap or a clean kitchen towel and place it in the refrigerator overnight or for at least 6 hours.
7. Step 7: The next day, preheat your oven to 350°F (175°C). Remove the loaf from the fridge and uncover it.
8. Step 8: Bake the loaf in the preheated oven for 40-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Step 9: Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

• Toast the almonds before folding them in for extra crunch and flavor.
• Substitute maple syrup with honey or agave nectar to suit your taste.
• Try adding a handful of chopped walnuts or pecans to vary the nutty texture.
• If you prefer, swap out orange zest for lemon zest for a different citrus note.

Storage

Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer freshness, keep it refrigerated for up to a week. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular dairy milk can be used as a substitute if you are not avoiding dairy.

Do I have to use chia seeds?

No, chia seeds are optional. They add extra fiber and help with texture but can be omitted if you prefer.

Cranberry Almond Overnight Loaf Recipe

Print Recipe

★★★★★

4.4 from 135 reviews

A wholesome and delicious Cranberry Almond Overnight Loaf made with whole wheat flour, oats, dried cranberries, and sliced almonds. This easy no-yeast loaf is prepared by mixing dry and wet ingredients, letting the batter rest overnight in the fridge, and then baking to create a moist, flavorful bread perfect for breakfast or snacks.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 6 hours 60 minutes (includes overnight refrigeration)
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2.0 cups whole wheat flour
• 1.0 cup rolled oats
• 1.0 teaspoon baking powder
• 1.0 teaspoon baking soda
• 0.5 teaspoon salt
• 1.0 teaspoon cinnamon
• 0.25 cup chia seeds

Wet Ingredients

• 0.5 cup almond milk
• 0.5 cup maple syrup
• 0.25 cup unsweetened applesauce
• 1.0 teaspoon vanilla extract
• 1.0 unit zest of orange

Add-ins

• 1.0 cup dried cranberries
• 0.5 cup sliced almonds (toasted)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and chia seeds. Whisk together until well blended.
2. Mix Wet Ingredients: In another bowl, whisk together almond milk, maple syrup, applesauce, vanilla extract, and orange zest until smooth and combined.
3. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently to combine until everything is moistened, being careful not to over-mix.
4. Add Cranberries and Almonds: Fold in the dried cranberries and toasted sliced almonds, ensuring they are evenly distributed throughout the batter.
5. Prepare Pan: Grease a 9×5 inch loaf pan and pour the batter into it, leveling the surface with a spatula.
6. Refrigerate Batter: Cover the loaf pan with plastic wrap or a kitchen towel and place it in the refrigerator overnight or for at least 6 hours to allow the batter to hydrate and flavors to meld.
7. Preheat Oven: The next day, preheat your oven to 350°F (175°C). Remove the loaf batter from the fridge and uncover it.
8. Bake the Loaf: Place the loaf pan in the oven and bake for 40-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
10. Store and Serve: Slice and enjoy. Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.

Notes

• Toast the sliced almonds before folding them into the batter to enhance their flavor and texture.
• Do not over-mix the batter to ensure a tender crumb.
• Using orange zest adds a subtle citrus brightness that balances the sweetness.
• Make sure to bake until a toothpick inserted in the center comes out clean to avoid undercooked batter.
• This loaf can be enjoyed plain or with a spread of nut butter or cream cheese.

Keywords: cranberry almond loaf, overnight loaf, whole wheat bread, healthy breakfast bread, easy loaf recipe, no yeast bread