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!
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.
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