Cranberry Orange Bread
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 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
Description
Cranberry Orange Bread uses a blend of almond flour and tapioca flour to achieve a moist yet firm texture. The addition of orange zest and juice infuses the bread with a fresh citrus aroma, complementing the tartness of fresh cranberries folded into the batter. The use of baking soda and a small amount of baking powder helps the loaf rise gently, while maple syrup and olive oil provide natural sweetness and healthy fat. Baking in a lined loaf pan and covering with foil after initial baking prevents excessive browning during the latter part of the cooking time.
The finished bread slices well and is suitable for serving at breakfast or as a snack, accompanied by butter or a spread if desired. Its texture and flavors make it a pleasant homemade quick bread, with a somewhat dense crumb from the almond flour and bursts of bright cranberry and orange.
The recipe suggests that this batter can also be adapted to muffins with a shorter bake time. Substitutions for tapioca flour are available if not on hand, including coconut or all-purpose flour, allowing some flexibility.
Ingredients
- 2 ¾ cups almond flour weighed 295g, Super Fine
- 1/3 cup tapioca flour see notes
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- 1/8 teaspoon ground cinnamon optional but adds a nice hint
- orange zest of 2 medium
- 1/3 cup pure maple syrup
- 1/3 cup olive oil or avocado, melted/cooled coconut oil, light
- 1/4 cup orange juice about 2 small/medium oranges, freshly squeezed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract optional
- 3 egg large
- 1 cranberries heaping cup, fresh
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
- If making muffins, bake for about 15-20 minutes until a toothpick inserted comes out clean.
- Substitute tapioca flour with coconut flour (3 tablespoons), all-purpose flour (¼ cup), arrowroot, or cassava flour in a 1:1 ratio as needed.
User Reviews
Overall Rating
5
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