Bursting with flavor from fresh cranberries and orange, this Grain Free Cranberry Orange Bread is about to become your new seasonal favorite! The loaf is moist, fluffy, and just sweet enough to compliment the tart bite of cranberry and zing from fresh orange zest.
Ingredients
Cranberry Orange Bread
- 2 large eggs
- ½ cup coconut sugar
- ¼ cup coconut oil melted/cooled
- ¼ cup almond milk room temperature
- ¼ cup maple syrup
- 2 tbsp orange juice
- zest from 1 orange
- 1 tsp vanilla extract
- 2 ½ cups almond flour packed (as you would with brown sugar)
- 2 tbsp coconut flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ cup dried cranberries
Orange Glaze (optional)
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1-2 tbsp orange juice
- zest from 1 orange
- 1-2 tsp water to thin to desired consistency
Instructions
- Preheat oven to 350F and line a 9"x5" loaf pan with parchment paper.
- In a large mixing bowl, whisk together eggs, coconut sugar, melted + cooled coconut oil, almond milk, maple syrup, orange juice, orange zest, and vanilla extract. Stir until well combined.
- Next, slowly stir in almond flour, coconut flour, baking powder, and baking soda until flour is just combined. Batter will be thick.
- Lastly, stir in your dried cranberries until incorporated.
- Pour batter into the parchment-lined 9"x5" loaf pan and bake in the oven at 350F for 40-50 minutes or until top is nicely browned and a knife inserted comes out clean or with a few crumbs. Let cool completely before removing from loaf pan.
- While loaf is cooling, make your glaze by whisking together all ingredients in a small bowl. Add on top of cooled loaf and garnish with additional orange zest if desired. Store in an airtight container at room temperature. Enjoy!
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