What better way to wake up than to the smell of Cranberry Almond Oat Breakfast Bread!
CRANBERRY ALMOND OAT BREAKFAST BREAD
1 tablespoon unsalted butter (for greasing)
1 1/2 cups all-purpose flour (plus more for dusting)
1 cup rolled oats
3/4 cups light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 orange (zest)
1/2 teaspoon Kosher salt
2 large eggs
1/2 cup coconut oil
3/4 cups Blue Diamond Almond Breeze (Unsweetened Vanilla)
1 cup frozen cranberries (thawed)
1/2 cup Blue Diamond Natural Sliced Almonds
cream cheese (softened, to serve)
Preheat oven to 350ºF. Grease a 9x5x3-inch metal loaf pan with butter and dust with flour, tapping out any excess.
In a large bowl, whisk together flour, oats, light brown sugar, baking powder, baking soda, cinnamon and orange zest.
In a medium bowl, whisk together eggs, coconut oil and Blue Diamond Almond Breeze. Slowly pour the Blue Diamond Almond Breeze mixture into the flour mixture, whisking to combine.
Gently fold the cranberries into the batter. Remove batter into greased loaf pan, evening out the top with a rubber spatula. Top evenly with sliced almonds. Place in the oven and bake until an inserted toothpick in the center comes out clean, about 50 to 65 minutes. Remove from the oven and allow to cool for 10 minutes in the pan. Remove from the pan, slice and serve warm or at room temperature with cream cheese.
Tip: Get creative! Make this delicious breakfast bread with your favorite combination of dried fruits and nuts!