Cranberry Almond Loaf
By: Almond Board of California
Slice this Cranberry Almond Loaf and enjoy it as a jazzed up base for your turkey club sandwich. Also, toast it and dip in olive oil for a delicious breakfast or after dinner treat. This is one of the best healthy bread recipes out there!
Notes
This recipe comes courtesy of the Almond Board of California.
Yields1 loaf
Ingredients
- 3/4 cup creamy roasted almond butter, at room temperature
- 2 tablespoon olive oil
- 3 large eggs
- 1/4 cup arrowroot powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup dried apricots, chopped into 1/4-inch pieces
- 1/2 cup dried cranberries
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds, plus 2 tablespoons to sprinkle on top
Instructions
- In a large bowl, blend almond butter, olive oil and eggs with a handheld mixer until smooth.
- In a medium bowl, combine arrowroot powder, salt and baking soda.
- Blend arrowroot mixture into wet ingredients until thoroughly combined.
- Fold in apricots, cranberries, seeds and sliced almonds.
- Grease a 3 ½ x 7 ½ x 2 ¼ inch loaf pan with olive oil and dust with almond flour.
- Pour batter into loaf pan and sprinkle remaining sliced almonds on top.
- Bake at 350 degrees F for 40 to 50 minutes until a knife inserted into center comes out clean.
- Let bread cool in pan for 1 hour, then serve.