[Grain-Free] Cranberry Orange Bread
It’s DAY 3 of the Thanksgiving series! Today, we have a quick and easy dessert that everyone will love: cranberry orange bread! You can serve this alongside all of those pies that you will have and it will definitely be a hit. It is a little lighter and slightly less sweet than a pie, so maybe this can be a little night cap after a long day of stuffing your pie hole.
I like to use cranberries in different ways, other than just your average cranberry sauce. Not that there is anything wrong with the traditional cranberry sauce, calm down Thanksgiving purists. Most of the homemade cranberry recipes I’ve seen include orange juice in making of the sauce, so why not add that flavor in the bread? I knew you would agree.
This pretty loaf is studded with fresh cranberries and has a nice punch of that orange flavor. It is sweet, but not sickeningly. My favorite part is when you cut into it and see all of the pretty cranberries floating around in there. My go-to way of enjoying this dessert/breakfast/snack is toasted with a tiny bit of butter and honey drizzled on top.
I think this would make a perfect day-after-Thanksgiving breakfast. With a little leftover turkey on the side. Is that weird? Eh, whatever, you eat cranberry sauce with your turkey, right? So why not cranberry bread?
Once again, we agree.
Ingredients
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup freshly squeezed orange juice
- zest of 1 orange
- 1/4 cup real maple syrup
- 2 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1 cup fresh cranberries
Instructions
- Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or cooking spray.
- In a large mixing bowl, whisk together all of the ingredients except for the cranberries. Whisk until you have a smooth batter with no lumps.
- Stir in the cranberries with a spoon or spatula.
- Pour the batter into the loaf pan and bake for 40-45 minutes, until brown on top and cooked through. You should be able to stick a knife in the center and it come out clean.
- Remove from the oven and let it cool in the pan for 10 minutes.
- After slightly cooled, invert onto a cooling rack and let it cool completely before cutting into it.
oh woman! you’ve done it again. Grain free at it’s finest! must make
Looks great, and the flour combo sounds good – will give it a try!
Thank you! I hope you like it! 🙂