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: 8servings or one loaf
Calories: 182kcal
Ingredients
3/4cupalmond flour
1/4cupcoconut flour
1/2teaspoonbaking soda
1/4teaspoonsalt
3large eggs
1/3cup maple syrupor honey
2tablespoonsolive oilor other oil
2teaspoonsvanilla extract
1tablespoonorange zest
1/4cuporange juicefresh or other
1cupfresh cranberriesor frozen, lightly chopped or pulsed in a food processor
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.