Cranberry Orange Bread

ALMOND FLOUR

Why You'll Love It!

A healthy Cranberry Orange Quick Bread made with almond flour, sweetened with maple syrup, and bursting with cranberries and orange flavor!

What You Need

For this healthy cranberry orange bread you need almond flour, tapioca flour, baking soda, baking powder, salt, maple syrup, eggs, oil, orange juice, orange zest, vanilla extract, orange extract, and cranberries. 

Whisk together the oil, maple syrup, vanilla extract and orange juice. Then whisk in eggs until combined.

Step One

Add dry ingredients to bowl of wet – your batter should be wet and somewhat thick.

Step Two

Transfer batter to lined 8×4 loaf pan. Bake at 350ºF for 20 minutes, then cover with foil and continue baking another 25-30 minutes.

Step Three

Allow bread to cool in pan for 15 minutes, then transfer to cooling rack. Once cooled, drizzle with a glaze and slice.

GLAZE

Topped off with melted coconut butter as a great healthier alternative or confectioners sugar mixed with a little bit of orange juice for a classic glaze.

STORAGE

Bread will keep at room temperature in closed container, best enjoyed within 3 days. Store in fridge for about 4 days.

FREEZING

If freezing, keep in airtight container (or tightly wrap) and freeze, up to 1 month. Thaw at room temperature.

This is a seasonal classic quick bread recipe that just so happens to be paleo friendly as well – it’s a must!