Cranberry Orange Bread

Course: Snacks

Cuisine: Seasonal

Keyword: cranberry orange bread recipe, cranberry orange loaf, gluten free cranberry orange bread

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: slices

Calories: 306kcal

Author: Ashley

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!

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Ingredients

2 ¾ cups super fine almond flour weighed 295g
⅓ cup tapioca flour see notes
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon fine sea salt
⅛ teaspoon ground cinnamon optional but adds a nice hint
zest of 2 medium oranges
⅓ cup light olive oil or avocado, melted/cooled coconut oil
⅓ cup pure maple syrup
¼ cup freshly squeezed orange juice about 2 small/medium oranges
½ teaspoon vanilla extract
½ teaspoon orange extract optional
3 large eggs
1 heaping cup fresh cranberries

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, orange juice, vanilla and orange extracts. 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

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.

Nutrition