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.
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.
And if you’re looking for a recipe using just almond flour, here’s my original orange cranberry muffin recipe.
Orange Cranberry Bread
11/26/13: Soon after I posted this recipe a few readers said their bread was soggy, so I adjusted the amount of orange juice a bit and increased the baking time.
I prefer to use fresh cranberries with this bread, but feel free to use what you wish, either frozen or dried 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.
- 3/4 cup (72 g) almond flour
- 1/4 cup (57 g) coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup (79 ml) maple syrup or honey
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 1/4 cup (59 ml) fresh orange juice
- 1 cup (75 g) fresh cranberries (frozen or dried work also), lightly pulsed in a food processor or chopped by hand
- 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.
Makes one loaf