Orange Cranberry Bread {almond & coconut flour}

5 from 1 vote

Orange Cranberry Bread {almond & coconut flour}

Update to this recipe on 10/29/2024: I removed the olive oil (2 tablespoons) and increased the amount of cranberries from 1 cup to 1 ½ cups. It creates a slightly firmer and less moist bread.

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.

You can use an 8 x 5-inch (20.3 x 12.7-cm) loaf pan for this recipe and line 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. Or, use this silicon baking pan which I'm loving!

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: servings or one loaf

Calories: 154kcal

Ingredients

¾ cup almond flour
¼ cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
⅓ cup maple syrup or honey
2 teaspoons vanilla extract
1 tablespoon orange zest
¼ cup orange juice fresh or other
1 ½ cups fresh cranberries or frozen

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, vanilla, orange zest and juice to the dry batter and mix until well blended.
Lightly pulse 1 cup of cranberries in a food processor or chop by hand.
Blend the cup of chopped cranberries and most of the whole berries into the batter. Save some whole cranberries to add to the top of the loaf.
Scoop the batter into the baking pan and the reserved whole cranberries on top. 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.

Video

Nutrition