Now that cranberries are stocked in all the stores, I couldn’t help myself from making a loaf of Cranberry Nut Bread! It’s soft, tender, and chock full of cranberries and walnuts.
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.
The recipe, however, is not only gluten free but also Paleo – which means it’s grain free & refined sugar free too! It’s delicious, super moist, and I can feel good about feeding it to my family.
- 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. I recommend an 8 x 4 inch or 8 x 4.5 inch pan.
- If not eaten within 2 days, pre-slice the bread and keep in an airtight container in the freezer.
Paleo Cranberry Nut Bread
- 2 Cups Blanched Almond Flour Honeyville Brand
- 2/3 Cup Arrowroot Flour or Tapioca Flour
- 1/4 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 1 tsp. Baking Powder*
- Zest of 1/2 Orange About 1 Tsp.
- 1/4 Cup Ground Chia OR Whole Psyllium Husks NOT powder
- 1 Cup Cranberries Fresh Or Frozen (thawed)
- 2 tsp. Pure Vanilla
- 3 Large Eggs
- 2/3 Cup Pure Maple Syrup
- 1/2 Cup Chopped Walnuts Or Pecans
- 1/4 C Grapeseed Oil or any mild-flavored oil
- Preheat oven to 350 degrees.
- Grease an 8 x 4 or 8 x 4.5 inch pan with cooking oil and line with parchment paper. Set aside.
- Chop up the cranberries, I used my food processor to speed things up!
- Whisk together the almond flour, arrowroot, salt, soda, powder, chia or psyllium, and orange zest.
- 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.
- Pour into prepared pan and smooth the top with wet fingers or a wet rubber spatchula.
- 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.
- Cool completely on a wire rack.
Nutritional information is approximate and may vary.