Cranberry Orange Bread
User Reviews
5.0
27 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
10 slices
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Course
Snacks
Cranberry Orange Bread
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The BEST cranberry orange bread made with almond flour, sweetened with maple syrup, and bursting with cranberries and orange flavor! A healthy quick bread made gluten free and dairy free. This is a seasonal classic quick bread recipe that just so happens to be paleo friendly as well – it's a must!
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Ingredients
- 2 ¾ cups Super Fine Almond Flour weighed 295g
- 1/3 cup tapioca flour see notes
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground cinnamon optional but adds a nice hint
- zest of 2 medium oranges
- 1/3 cup pure maple syrup
- 1/3 cup light olive oil or avocado, melted/cooled coconut oil
- 1/4 cup freshly squeezed orange juice about 2 small/medium oranges
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract optional
- 3 large eggs
- 1 heaping cup fresh cranberries
Instructions
- Preheat oven to 350ºF and line medium loaf pan (8x4) with parchment paper; set aside.
- In medium bowl combine almond flour, tapioca flour, baking soda, baking powder, salt, cinnamon and orange zest; set aside.
- In large bowl whisk together oil, maple syrup, vanilla and orange juice. Add eggs, whisking until combined. Add in dry ingredients, mixing with large spoon, then fold in cranberries until combined – batter will be somewhat thick.
- Transfer batter to lined 8x4 loaf pan. Bake cranberry orange bread for 20 minutes, then cover with foil and continue baking another 25-30 minutes, or until inserted toothpick comes out clean. My bread took about 50 minutes, with the foil off for the last 5 minutes.
- Allow bread to cool in pan for 15 minutes, then transfer to cooling rack. Slice bread once cooled; enjoy!
Notes
- Recipe adapted from my Lemon Poppy Seed Muffins. If you'd like to make muffins with this recipe, I imagine baking time would be the same as the lemon muffins, about 15-20 minutes, or until inserted toothpick comes out clean.
- TAPIOCA FLOUR – I have many almond flour quick breads that call for tapioca flour to help hold the almond flour together better. If you don't have tapioca flour on hand, 3 tablespoons coconut flour should work. Or 1/4 cup all-purpose flour if you don't need it to be gluten-free. Arrowroot or Cassava flour would also likely be a good 1:1 substitute.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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