I can’t believe that Christmas is in less than a week and more importantly, that our baby boy is set to arrive within the next few weeks. Tony and I have been busy preparing both physically and mentally, and I’ve been trying to work ahead on all content for the New Year! SO MANY EXCITING THINGS.
This paleo cranberry orange bread is one of my last recipes before Christmas for you to enjoy.
By now you all probably know how much I love anything and everything orange, especially during my pregnancy. It’s like the one thing I can’t stop eating and lucky for me, oranges are in season, making them perfect for putting in everything and anything.
Today, I’m introducing you to this stunning gluten free cranberry orange bread that’s fresh, moist, flavorful, full of citrus notes, naturally sweetened and SO dang beautiful I could cry.
Ingredients in paleo cranberry orange bread
This paleo orange bread is naturally sweetened and made with a mix of simple and nourishing gluten free and grain free friendly ingredients. Here’s what you need:
- Blanched almond flour
- Coconut flour
- Baking soda
- Orange juice
- Coconut oil
- Almond extract
- Fresh cranberries (or sub dried)
I love that this loaf is naturally sweetened with just a touch of honey and freshly squeezed orange juice to keep it perfectly sweet, making it the best bread to serve for brunch.
The bread texture is fluffy, incredibly moist and bursting with fresh cranberries. To top it all off, it has a sweet and simple orange glaze that you’ll want to put over EVERYTHING.
What to serve with cranberry orange bread:
I love serving this bread with a bunch of other yummy goodies for brunch. Here are a few suggestions to try:
I hope you love this simple one bowl gluten free cranberry orange bread! Please let me know if you make it by leaving a comment below and rating the recipe — I appreciate it! xo.
Paleo Cranberry Orange Bread
Incredible paleo cranberry orange bread made with a mix of coconut and almond flour and naturally sweetened with honey. This gorgeous gluten free cranberry orange bread has delicious bites of cranberries, crunchy walnuts, fresh orange juice & zest, and an amazing orange icing.
- Dry ingredients
- 1 ½ cups packed fine blanched almond flour
- ⅓ cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Wet ingredients
- 3 eggs, at room temperature
- 1/4 cup honey
- 3 tablespoons melted and cooled coconut oil
- ½ cup freshly squeezed orange juice
- Zest of 1 large orange
- ¼ teaspoon almond extract
- 3/4 cup diced fresh cranberries (or sub dried cranberries)
- 1/3 cup chopped walnuts (optional)
- For the orange icing:
- ½ cup powdered sugar
- ½-1 tablespoon fresh orange juice, plus a little more if necessary to thin the glaze
- 1 teaspoon orange zest
Preheat oven to 350 degrees F. Line an 8 1/2 x 4 ½ loaf pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon and salt.
In a separate large bowl, whisk together wet ingredients: eggs, honey, melted coconut oil, orange juice and orange zest. IMPORTANT: make sure your coconut oil is melted and cooled otherwise it will become clumpy. This goes with your eggs too -- it’s best to run them under very warm water for 1 minute to bring them to room temperature before baking.
Add dry ingredients to wet ingredients and mix well with a wooden spoon to combine. Fold in diced cranberries and walnuts. Add batter into prepared loaf pan and spread out evenly, smoothing the top. Bake for 40-50 minutes until a tester comes out clean. Allow loaf to cool completely in the pan before removing.
For the glaze: Mix together powdered sugar, orange juice and orange zest until smooth. You may need to add in more orange juice to thin out the glaze, but remember we want it to be a thicker glaze. Pour or drizzle over the top of the loaf and spread towards the sides. Cut into 10 slices.
If you don't have fresh cranberries, you can thaw out frozen cranberries and then chop them and toss with 1 teaspoon of coconut flour.
If you use dried cranberries, I suggest using 1/2 cup instead of 3/4 cup.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats