Cranberry Orange Almond Flour Bread

5 from 8 reviews

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!


  • 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


  1. Preheat oven to 350ºF and line medium loaf pan (8×4) with parchment paper; set aside. 
  2. In medium bowl combine almond flour, tapioca flour, baking soda, baking powder, salt, cinnamon and orange zest; set aside.
  3. 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.
  4. 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.
  5. Allow bread to cool in pan for 15 minutes, then transfer to cooling rack. Slice bread once cooled; enjoy!


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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