Go Back

Almond Flour Cranberry Bread

A dense, moist, and gluten-free quick bread bursting with tart fresh cranberries and zesty orange flavor, perfect for holiday breakfasts.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups blanched almond flour super fine
  • 0.5 cup granulated sweetener erythritol or sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
Wet Ingredients
  • 3 large eggs room temperature
  • 0.33 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
Add-Ins
  • 1 cup cranberries fresh or frozen

Equipment

  • 9x5 Loaf Pan
  • Mixing bowls
  • Whisk
  • Wire cooling rack

Method
 

  1. Preheat oven to 325°F (165°C) and line a loaf pan with parchment paper.
  2. Whisk together almond flour, sweetener, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk eggs, melted oil, vanilla, and orange zest.
  4. Combine wet and dry ingredients, mixing until a thick batter forms.
  5. Gently fold in the cranberries.
  6. Pour into the pan and bake for 40-50 minutes. Tent with foil if browning too fast.
  7. Let cool in pan for 20 minutes, then transfer to wire rack to cool completely.

Notes

Must cool completely before slicing or it will crumble. Store in the fridge for best texture.