Cranberry Chocolate Chip Bread
User Reviews
4.1
Cranberry Chocolate Chip Bread
Description
This Cranberry Chocolate Chip Bread features a combination of oat flour and almond flour as its base, creating a hearty yet moist texture. Mashed overripe bananas provide natural sweetness and moisture that complements the chewy dried cranberries and creamy chocolate chips stirred into the batter. Coconut oil, coconut sugar, and maple syrup add depth of flavor and a balanced sweetness.
The batter is mixed gently to avoid overworking the flours, which helps keep the bread tender. Baking in a parchment-lined loaf pan yields a crust that’s just firm enough to hold the loaf while keeping the interior soft and moist. The flavors of banana, tart cranberries, and semi-sweet chocolate meld well together in this quick bread.
This bread is easy to slice and serves well as a breakfast accompaniment, snack, or part of a casual dessert. Mini loaf versions can be baked for shorter times, offering handy individual portions. Cooling before slicing helps maintain crumb structure.
Ingredients
- 1 ¼ cup oat flour
- ¾ cup almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt sea salt
- 2 Tablespoons coconut oil melted
- ⅓ cup coconut sugar
- 2 Tablespoons maple syrup
- 3 medium banana mashed, overripe
- 2 egg large
- 1 teaspoon vanilla extract
- ⅓ cup dried cranberries
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides a bit. Spray the inside with cooking spray.
- In a large bowl, combine flours, baking soda and salt.
- In a separate mixing bowl use a hand mixer (or stand mixer) to combine coconut oil, coconut sugar and maple syrup. Add in mashed bananas, eggs and vanilla until well blended.
- Add flour and mix until just blended. Don’t over mix. Gently stir in cranberries and chocolate chips.
- Pour batter into loaf pan, smooth top and bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- To make mini loaves, use three mini loaf pans lined with parchment and bake for about 30-35 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 287kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 205mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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