Introduction

This Wholesome Cranberry Almond Overnight Loaf is a nourishing and flavorful bread perfect for breakfast or a healthy snack. Made with whole wheat flour, oats, dried cranberries, and almonds, it offers a delightful texture and natural sweetness. The overnight refrigeration makes it an easy, make-ahead treat for busy mornings.

A loaf cake sits on a white plate over a white marbled surface, showing a golden-brown crust with a rough texture. The top layer is decorated with a drizzle of honey-colored syrup running down the sides, sprinkled with oat flakes and toasted almond slices. On top, there are several frosted cranberries adding a deep red color with a sparkling sugar coating. Around the plate, bright orange slices add fresh color contrast, while more oat flakes are scattered around. The background shows a blurred kitchen scene with bowls and citrus fruits. Photo taken with an iphone --ar 4:5 --v 7

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

0.5 cup almond milk

0.5 cup maple syrup

0.25 cup unsweetened applesauce

1.0 cup dried cranberries

0.5 cup sliced almonds

1.0 teaspoon vanilla extract

1.0 teaspoon cinnamon

0.25 cup chia seeds

1.0 unit zest of orange

Instructions

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.

Step 2: In another bowl, whisk together the almond milk, maple syrup, applesauce, vanilla extract, and orange zest until smooth and combined.

Step 3: Gradually pour the wet mixture into the dry ingredients, stirring gently. Do not over-mix; just combine until everything is moistened.

Step 4: Fold in the dried cranberries and sliced almonds, ensuring they are evenly distributed throughout the batter.

Step 5: Grease a loaf pan (approximately 9×5 inches). Pour the batter into the prepared pan, leveling it out with a spatula.

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.

Step 7: The next day, preheat your oven to 350°F (175°C). Once heated, remove the loaf from the fridge and uncover it.

Step 8: Place the loaf in the preheated oven and bake for 40-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Tips & Variations

Toast the sliced almonds before folding them in to enhance their flavor and crunch.

Substitute dried cranberries with raisins or chopped dried apricots for a different fruity twist.

Use honey instead of maple syrup if preferred for sweetness.

Add a tablespoon of orange juice along with the zest for a more pronounced citrus flavor.

For a nut-free version, omit the almonds or replace them with pumpkin seeds.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute almond milk with any type of milk you prefer, including dairy milk. Adjust sweetness if using sweeter milk varieties.

Is it necessary to refrigerate the loaf overnight?

The overnight refrigeration allows the flavors to meld and the batter to firm up, resulting in better texture and moisture. While you can bake immediately, the loaf may be less firm and flavorful.