Wholesome Cranberry Almond Overnight Loaf Recipe
This Wholesome Cranberry Almond Overnight Loaf is a nutritious and delicious whole wheat bread packed with rolled oats, dried cranberries, and sliced almonds. Sweetened naturally with maple syrup and flavored with warming cinnamon and orange zest, this loaf is prepared by mixing ingredients, refrigerating overnight to develop flavor and texture, then baked to a golden perfection. It’s perfect for a wholesome breakfast or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 8 hours 45 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Mix-ins
- 1.0 cup dried cranberries
- 0.5 cup sliced almonds (toasted)
Instructions
- 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 them together thoroughly until all the dry ingredients are evenly blended.
- Mix Wet Ingredients: In a separate bowl, whisk the almond milk, maple syrup, unsweetened applesauce, vanilla extract, and orange zest until smooth and fully combined.
- Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently to combine. Avoid over-mixing; just blend until everything is moistened.
- Add Mix-ins: Fold in the dried cranberries and toasted sliced almonds evenly throughout the batter to ensure uniform distribution.
- Prepare Loaf Pan: Grease a 9×5 inch loaf pan and pour the batter into it, leveling the surface with a spatula for even baking.
- Refrigerate Overnight: Cover the loaf pan tightly with plastic wrap or a clean kitchen towel and place it in the refrigerator for at least 6 hours or overnight to allow the flavors and texture to develop.
- Preheat Oven: The next day, preheat your oven to 350°F (175°C) to ensure it is fully heated before baking.
- Bake the Loaf: Remove the loaf from the refrigerator and uncover it. Place it in the preheated oven and bake for 40-50 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool the Loaf: Take the loaf out of the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool completely before slicing.
- Store Properly: Store the cooled loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
Notes
- Toast the sliced almonds before folding them into the batter for enhanced flavor and crunch.
- Can substitute maple syrup with honey if preferred.
- Chia seeds are optional but add extra fiber and nutrition.
- Ensure not to overmix the batter to keep the loaf tender.
- Use a toothpick test to check for doneness before removing from the oven.
- The overnight refrigeration step is crucial for texture and flavor development.
Keywords: cranberry almond loaf, whole wheat bread, overnight loaf, healthy bread, baked breakfast bread, vegan loaf
