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Cranberry Almond Overnight Loaf Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/cranberry-almond-overnight-loaf-recipe/