Cranberry Nut Bread {Grain & Refined Sugar Free}

Now that cranberries are stocked in all the stores, I couldn’t help but buy some when I went to the grocery store last week.
I decided to use my cranberries to make cranberry nut bread because if I don’t have muffins or some type of breakfast bread, my family reaches for a store-bought gluten free granola bar, breakfast bar, or cereal… not super healthy and usually full of sugar.
My bread is not only gluten free but also grain free, refined sugar free, and full of protein and fiber. It’s delicious, super moist, and I can feel good about feeding it to my family.
Helpful Hints:
-You really have to let the bread cool completely as indicated in the directions. If you cut into it before it is cool, it will seem crumbly. But as it cools it softens and sets up nicely.
-You can use a 9 x 5 inch baking pan but your slices will be short.
-If not eaten within 2 days, pre-slice the bread and keep in an airtight container in the freezer.

Cranberry Nut Bread
 
See my Pantry Essentials page for ingredient information
Author:
Recipe type: bread
Ingredients
  • 2 C Blanched Almond Flour, Honeyville Brand
  • ⅔ C Arrowroot Flour
  • ¼ Tsp. Sea Salt
  • ½ Tsp. Baking Soda
  • 1 Tsp. Baking Powder (Gluten Free Recipe)
  • Zest of ½ Orange, About 1 Tsp.
  • ¼ C Ground Chia OR Whole Psyllium Husks (NOT powder)
  • 1 C Cranberries, Fresh Or Frozen (thawed)
  • 2 Tsp. Pure Vanilla
  • 3 Large Eggs
  • ⅔ C Pure Maple Syrup
  • ½ C Chopped Walnuts Or Pecans
  • ¼ C Grapeseed Oil, or any mild-flavored oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease an 8 x 4 or 4.5 inch pan with cooking oil and line with parchment paper. Set aside.
  3. Chop up the cranberries, I used my food processor to speed things up!
  4. Whisk together the almond flour, arrowroot, salt, soda, powder, chia or psyllium, and orange zest.
  5. In a medium sized mixing bowl, mix together the eggs, maple syrup, vanilla, and oil. Stir wet ingredients into dry. Then, stir in the cranberries and nuts.
  6. Pour into prepared pan and smooth the top with wet fingers or a wet rubber spatchula.
  7. Bake 25 to 30 minutes or until just starting to brown (I let mine bake a bit long!) Cover with foil to prevent burning and bake an additional 20 to 25 minutes... it will still slightly brown once covered.
  8. Cool completely on a wire rack.

 

Here”s some of my picks while I was baking 🙂

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9 responses to “Cranberry Nut Bread {Grain & Refined Sugar Free}

  1. Jessica!

    I’m allergic to almonds, have you made this with any other flours, like rice or another nut flour?

  2. This sounds awesome! I am with Jessica, I’d love to know if you have tried with any other flours! 🙂
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 We had 101 awesome recipes! What a great resource we are creating!! Cindy from vegetarianmamma.com

    The winner of the Domata prize pack will be announced Thursday at the party!

  3. Hi Jessica and Cindy!

    I usually only cook with almond flour since I’m grain free. I’ve heard you can use grapeseed flour as a 1:1 substitute for almond flour but haven’t tried it. I definitely would not use coconut flour. If you try grain-based flour I would start with 1 C and just see how the batter feels then add more til you get it right. Hope this helps!!!
    Cassidy

  4. Cassidy,

    This is such a gorgeous bread!! And I am a bona fide cranberry fanatic. So this is totally making my mouth water!!

    You always inspire me!!

    Hope you’re well and gearing up for the Holidays. Wish I lived next door to you so I could taste test your latest baking creation. 🙂

    Hugs,
    –Amber

    • Hi Sherri, I’ve never made it in a 9×5 loaf pan but I would cook it at the same temperature and just keep an eye on it, it shouldn’t take as long to cook and your bread will probably be fairly short and flat but it should still taste good 🙂 Let me know how it turns out!!!

      -Cassidy

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