Cranberry-Almond Pumpkin Bread with Maple Glaze
Recipe type: bread, breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
A moist, delicious pumpkin bread made with whole grain cranberry-almond oatmeal cereal blend and topped with a sweet maple glaze.
  • For bread:
  • 1½ cups plus 1 Tbsp. cranberry almond timeless grains cereal, divided*
  • 1 cup buttermilk
  • ½ cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • ⅔ cup brown sugar
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • For glaze:
  • 2 Tbsp. melted butter
  • 1 Tbsp. real maple syrup
  • ½ to 1 cup powdered sugar
  1. For bread: Mix 1 cup of the cereal with 1 cup buttermilk in a large mixing bowl. Let stand for at least one hour.
  2. After the hour, preheat oven to 375 degrees F. To the cereal and buttermilk, add the oil, eggs, sugar and pumpkin puree. Whisk until smooth. Add the dry ingredients and fold together with large silicone spatula. Add ½ cup more of the cereal and fold in. Don't overmix.
  3. Grease a loaf pan and line with parchment paper. Transfer the batter to the pan and sprinkle the remaining 1 Tbsp. cereal over the top of the batter. Bake for an hour.
  4. Let cool for about 30 minutes on a cooling rack before removing from the pan. Drizzle the top with the glaze. Serve warm or at room temperature with jam or butter.
  5. For glaze: Whisk together melted butter and maple syrup. Add enough powdered sugar to reach a pourable glaze consistency. Set aside until ready to use.
*You can substitute 1¼ cups old-fashioned rolled oats, ¼ cup dried cranberries and ¼ cup sliced almonds.
Recipe by Cafe Johnsonia at