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Orange Cranberry Bread {almond & coconut flour}

November 24, 2013 by Erica 53 Comments

Orange Cranberry Bread - Comfy Belly

I’ve eaten about 4 pints of cranberries this week and the result is an orange cranberry bread recipe I feel good about sharing. Of course I couldn’t have driven myself into a baking marathon without some trusted recipe testers, so I owe Comfy Belly testers/bakers/adventurers a big thanks.

Orange Cranberry Bread - Comfy BellyOrange Cranberry Bread - Comfy Belly

This cranberry bread recipe has been tested across three countries, and it made it’s first public appearance last week in a “Charlie Brown Thanksgiving”. One person, who I’m hoping feels well soon, tested it despite being in a Crohn’s flare.

It’s also been taste-tested by the most honest and discriminating group of humans—kids—and received two thumbs up. It’s had chocolate chips added to it, of course, and it’s been modified by testers to fit their needs and likes. One change-up you might enjoy is adding one very ripe banana and swapping out the maple syrup or honey for the equivalent amount of coconut sugar. They also make great muffins—see the headnotes for yield and baking time.

These also happen to make great muffins. And if you’re looking for a recipe using just almond flour, here’s my orange cranberry muffin recipe using almond flour.

Orange Cranberry Bread - Comfy Belly

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Orange Cranberry Bread {almond & coconut flour}

I like to use fresh cranberries with this bread, but feel free to use what you have. Frozen or dried cranberries will work as well. I chop the cranberries in a food processor, or you can chop them by hand. I chop all the cranberries except for a hand-full that I save to add to the top, which is optional.
One medium orange will usually yield enough zest and juice for this recipe.
Testers really like this moist, but if you're finding it too moist reduce the orange juice by half.
I used an 8 x 5-inch (20.3 x 12.7-cm) loaf pan for this recipe and lined the bottom and long sides with parchment paper (see photo). I would at least line the bottom of your pan with parchment paper to make clean-up easier.
These also happen to make great muffins. They will yield about 8 to 10 muffins and finish baking in about 25 minutes, or until a toothpick inserted in the center comes out clean.
Servings: 8 servings or one loaf
Calories: 182kcal

Ingredients

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/3 cup maple syrup or honey
  • 2 tablespoons olive oil or other oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 1/4 cup orange juice fresh or other
  • 1 cup fresh cranberries or frozen, lightly chopped or pulsed in a food processor
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C, or gas mark 4).
  • Line a 8 x 5-inch (20.3 x 12.7-cm) loaf pan with parchment paper, and grease any exposed sides.
  • Add the almond flour, coconut flour, salt and baking soda together and blend well.
  • Add the eggs, maple syrup, olive oil, vanilla, orange zest and juice to the dry batter and mix until well blended.
  • Add the cranberries and gently blend until they're distributed evenly throughout the batter.
  • Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
  • Scoop the batter into the baking pan and bake for 45 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
  • Cool fully and slice. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.

Nutrition

Calories: 182kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 177mg | Potassium: 82mg | Fiber: 3g | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, coconut flour, cranberries, oranges

Previous Post: « Smokey Minestrone Soup
Next Post: Gingerbread Dog Biscuits »

Reader Interactions

Comments

  1. AvatarJenny

    June 23, 2020 at 2:28 pm

    I LOVE this recipe and so does everyone I have ever made it for. I almost always make it as is, because it can’t go wrong but once, when cranberries were unavailable, I made it with pears and apple cider. Again, it was a hit.
    Recently, because I can’t help myself, I added leftover sliced almonds. I recommend trying it, they added a nice texture.
    Anyway, Thank you so much for your fabulous recipe. I will always return to it.

    Reply
    • EricaErica

      June 23, 2020 at 10:16 pm

      Thank you! Love the idea of peaches and apple cider. Yum!

      Reply
  2. AvatarMarsha

    October 15, 2019 at 3:24 am

    Hello! How can I substitute stevia for the honey or maple syrup? And can I use baking powder rather than soda? If I eliminate the salt, will it make a difference?

    Thank you!

    Reply
    • EricaErica

      October 15, 2019 at 7:17 pm

      Those are a lot of changes but all will probably work. Disclaimer is that I haven’t tested it. You won’t need the salt if you’re using baking powder. As for stevia, use an equal amount of liquid to replace the liquid lost when using honey or maple syrup.

      Reply
  3. Avatarjennifer wood

    December 11, 2018 at 4:03 pm

    One more note – if chopping cranberries in food processor, I recommend not over-processing – I liked it better when I chopped them by hand as they came out coarser and more recognizable with the great cranberry flavor.

    Reply
  4. Avatarjennifer wood

    December 11, 2018 at 1:03 pm

    Once again another brilliant recipe from you Erica! I have tried it as is, subbing date syrup, decreasing the honey to 1/2 cup, and baking in an 8×8 pan. All worked great. Looking forward to trying this as blueberry lemon. Another Comfy Belly classic for me!

    Reply
    • EricaErica

      December 11, 2018 at 4:36 pm

      Aw, thanks for trying it so many ways! Love the idea of lemon and blueberry 🙂

      Reply
  5. AvatarSeattleJPM

    November 21, 2018 at 12:14 pm

    We still are toasting this under the broiler and eating it four or five mornings a week. Two tips: The maple syrup/honey can be omitted and replaced with a low-carb sweetener. I use a powdered erythritol/stevia blend which I make with 1 cup erythritol and 2 teaspoons of stevia. Also I now make three loaves at a time. When refrigerated wrapped in a paper towel inside a sealed plastic bag it keeps very well. In fact because of a recent trip we had some that was a month old and it tasted perfect! Finally, consider adding some lemon zest, too.

    Reply
    • EricaErica

      November 22, 2018 at 10:03 am

      Thank you for sharing what worked for you! Yes to lemon zest 🙂

      Reply
  6. AvatarNancy

    November 19, 2018 at 6:52 am

    So, I made a loaf of this last night to have on hand for breakfasts/snacking while my Thanksgiving guests are in town. But it was so freaking good, I ate about a quarter of the loaf and will have to make another one or two! It not only tastes good, but smells just like the holidays to me. My mom used to make a very similar loaf (with white flour!) when we were kids and it brought back so many memories. Great recipe!

    Reply
    • EricaErica

      November 19, 2018 at 8:11 am

      Great to hear. Thanks, Nancy 🙂

      Reply
  7. AvatarNancy

    November 19, 2018 at 6:24 am

    So, I made a loaf of this to have around for breakfasts while my Thanksgiving company is in town. Let’s just say I’m going to have to make another one as I ate about 1/4+ of the loaf I made last night! It was SO GOOD! Plus it smells like the holidays to me. My mom used to make a similar loaf when we were kids and the smell just brought back so many memories for me!

    Reply
  8. AvatarNancy

    November 11, 2018 at 1:27 pm

    Just wanted to thank you for a great recipe. My husband has been on the SCD for two years and this is the first bread that he has really enjoyed. I liked it, too, which explains why the first loaf disappeared so quickly! I went ahead and made a double batch and froze one loaf for later. Thanks again!

    Reply
    • EricaErica

      November 11, 2018 at 3:00 pm

      Good thinking on the double batch! Thank you 🙂

      Reply
  9. AvatarSeattleJPM

    August 7, 2017 at 6:19 pm

    Thanks for the recipe, Erica; it’s a winner!

    When fresh cranberries are available in the fall I will try this with them to see if I want to freeze several bags so I have them when they’re no longer available.

    Any other breads like this you know of? I was considering substituting dried cherries…

    Reply
  10. AvatarSeattleJPM

    August 4, 2017 at 12:37 pm

    Delicious! I bought unsweetened dried cranberries and used a cup after simmering them in 1/2 cup of water. I also added a cup of chopped walnuts. This is so good and keeps so well I make two loaves at a time

    Reply
    • EricaErica

      August 5, 2017 at 7:05 am

      Great idea, making two loaves at once. I do the same to save time (and have more food). Thanks for sharing your tip on soaking the dried berries.

      Reply
  11. AvatarJackie

    January 7, 2017 at 5:18 pm

    Just made the muffins. Very tasty! I love the citrus flavor in them. I thought the texture was perfect. You may want to use foil liners to prevent sticking. Mine stuck a little. But maybe if I had let them cool a bit it would have been better. Thanks for the great recipe!

    Reply
    • EricaErica

      January 8, 2017 at 12:35 am

      Thanks! Try parchment cupcake/muffin liners. They’re great: http://astore.amazon.com/comfybelly-20/detail/B000FAIR96

      Reply
  12. AvatarEmily

    March 1, 2015 at 2:07 pm

    Could you substitute ground almonds for almond flour? If not, how can you turn ground almonds into almond flour? Is that even possible?? Thanks!! 🙂

    Reply
    • EricaErica

      March 2, 2015 at 10:04 pm

      see my post on baking with almond flour 🙂 It is possible, but may not yield the same texture

      Reply
  13. AvatarMonique

    February 26, 2015 at 9:36 pm

    Thank you. Made muffins tonite. Great flavour! I don’t like things sweet so I only added 1/4 c of honey and it was perfect for me.

    Reply
  14. AvatarCheryl

    February 14, 2015 at 12:33 pm

    Thank you so much for sharing this scrumptious recipe. We’re in snowy MA where I feel like staying inside and baking. This bread really hit the spot and adheres to my nutrition rules.

    Reply
    • EricaErica

      February 14, 2015 at 11:33 pm

      You’re welcome! I bet your house smells wonderful 🙂 Stay warm!

      Reply
  15. AvatarTanya

    January 1, 2015 at 11:51 am

    This was so easy and absolutely delicious, a new favorite that will be on our regular dessert rotation 🙂 Thanks for an amazing recipe!

    Reply
    • EricaErica

      January 1, 2015 at 12:13 pm

      you’re welcome! happy new year

      Reply
  16. AvatarJulie

    December 24, 2014 at 5:35 pm

    This was so delicious! Thanks for sharing!

    Reply
  17. AvatarCeab

    May 4, 2014 at 7:57 pm

    Made with lime and raspberries as cranberries not available. Still yum. Thanks for my brekky.

    Reply
  18. AvatarMarie

    January 4, 2014 at 5:43 pm

    Just made this, as in just took it out of the oven. I plan to make another version next time, subbing lemon for orange and blueberry for cranberry! So excited!!

    Reply
  19. AvatarLinda

    December 22, 2013 at 2:14 pm

    Can I substitute the coconut flour with king Arthur’s flour and I have a lot of homemade cranberries with a little to much liquid could that be used for the cranberries and juice?

    Reply
  20. AvatarLiesl @ Fitnessinthekitchen

    December 19, 2013 at 8:25 am

    This bread looks delicious! I love fresh cranberries in baked goods!

    Reply
  21. AvatarBart

    December 13, 2013 at 9:40 am

    I found your site a week or so ago, made the bread – LOVED IT, forgot to save your site… Panicked this morning, googled extensively, found you and not letting go of this recipe! It’s phenomenal. Thank you!

    I made muffins today and they’re just as amazing as the bread. I also used agave as sweetener.

    Thanks again and Happy Holidays!

    Reply
    • EricaErica

      December 13, 2013 at 9:53 am

      so glad you found me! Happy holidays to you as well 🙂

      Reply
  22. AvatarKaren G.

    December 3, 2013 at 8:17 am

    This was a big hit for weekend company brunch. I did add a handful of coarsely chopped walnuts, otherwise followed the recipe exactly. Definitely added to my “make-again” collection!

    Reply
    • EricaErica

      December 3, 2013 at 9:38 am

      good to hear! walnuts are a great (and healthy) add-on.

      Reply
  23. AvatarKatharine

    November 29, 2013 at 1:04 pm

    This was yummy! I set slices out on a plate for pre-thanksgiving meal munchies. I used agave instead of honey/maple syrup (I know) and my kids kept sneaking more pieces of it! That’s a true sign of a winner. I had some for breakfast today – toasted and slathered with butter. YUMMY! thanks!

    Reply
    • EricaErica

      November 30, 2013 at 8:56 am

      Awesome! I’m eating it now with my morning green smoothie 🙂

      Reply
  24. AvatarJen

    November 27, 2013 at 8:16 pm

    This was so amazing, it tastes like cake! I used cashew meal instead of almond just for giggles and it was so good! Making more soon. Thanks for ANOTHER great recipe.

    Reply
    • EricaErica

      November 28, 2013 at 10:40 am

      Nice! Yes, cashew flour/meal makes a great cake batter 🙂

      Reply
  25. AvatarMarcella

    November 27, 2013 at 8:32 am

    This bread was delicious! Made 6 mini loaves and everyone was so impressed. I cut the OJ in half like you suggested. You really do have the best recipes! Thanks for all you do!

    Reply
    • EricaErica

      November 27, 2013 at 8:44 am

      What a great idea—mini loaves, I love it! thanks 🙂

      Reply
  26. AvatarLise

    November 26, 2013 at 7:38 pm

    Just wanted to say hi and THANK YOU for all the beautiful recipes you post. What a gift; I’m very grateful that people like you are out there creating and modifying these amazing recipes.
    Happy Thanksgiving!

    Reply
    • EricaErica

      November 26, 2013 at 8:39 pm

      Aw, thanks Lise! Happy Holidays to you as well 🙂

      Reply
    • AvatarRenea

      November 11, 2019 at 10:33 am

      Do you have calorie count?

      Reply
  27. AvatarJamie

    November 26, 2013 at 12:17 pm

    Baked two batches today, one for breakfast and a second for a friend’s birthday. The first batch was gone so quickly I had to bake the second! Delicious! In the past I’ve made flour blondies this way, but these are just as wonderful and much healthier. Thank you!!

    Reply
    • EricaErica

      November 26, 2013 at 2:48 pm

      a double-batch is a great idea!

      Reply
  28. AvatarLisa

    November 25, 2013 at 2:54 pm

    What would be a good substitute for orange juice? I do not like oranges at all. Orange seems to crop up in a lot of things.

    Reply
    • EricaErica

      November 25, 2013 at 3:06 pm

      You can leave out the orange zest and juice and it will still taste great just no orange flavor but you’ll have to replace the 1/4 cup of orange juice with water or coconut milk (or other milk). Or try swapping with lemon zest and some coconut milk to replace the orange juice.

      Reply
  29. AvatarPCJAE

    November 25, 2013 at 5:43 am

    No need to cook the cranberries first? Just chop them in the food processor and add them in?

    Reply
    • EricaErica

      November 25, 2013 at 8:32 am

      No need, unless you prefer dried. The berries will bake well in the bread, although dried cranberries will be less tart. Up to you 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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