Nut-Free Granola Bread
Looking for the ultimate nut-free breakfast solution? Enter Nut-Free Granola Bread—a hearty, wholesome loaf bursting with textures and warm flavors! This recipe combines rolled oats, dried cranberries, and a mix of sunflower and pumpkin seeds for a crunchy-yet-soft bite, while unsweetened applesauce and plain yogurt add delightful moisture and natural sweetness. Perfect for those avoiding nuts, this easy-to-make bread is spiced with cinnamon and vanilla, making it an aromatic treat that’s ideal for breakfast, a snack, or even dessert. With just 20 minutes of prep time and a satisfying homemade charm, this loaf is as delicious as it is allergy-friendly. Slice it up, toast it, or enjoy it fresh—Nut-Free Granola Bread is perfect for anyone craving healthy comfort food that doesn’t compromise on flavor or inclusivity.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Rolled oats
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Unsweetened applesauce
- 1 cup Plain yogurt
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, whisk together the applesauce, yogurt, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, stirring just until moistened. Be careful not to overmix.
Gently fold in the dried cranberries, sunflower seeds, and pumpkin seeds until evenly distributed throughout the batter.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 38.1 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 4969 mg | 216% | |
| Total Carbohydrate | 522.0 g | 190% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 150.5 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 810 mg | 62% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 2936 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
