Cranberry Orange Almond Flour Bread
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!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: snacks
- Method: oven
- Cuisine: Seasonal
- Diet: Gluten Free
Ingredients
- 2 3/4 cups (295g) Super Fine Almond Flour
- 1/3 cup tapioca flour (see notes)
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp 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 tsp vanilla extract
- 1/2 tsp orange extract (optional)
- 3 large eggs
- 1 heaping cup fresh cranberries
Instructions
- Preheat oven to 350ºF and line medium loaf pan (8×4) 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 8×4 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.
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