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 and dairy free cranberry orange bread has delicious bites of cranberries, crunchy walnuts, fresh orange juice & zest, and an amazing orange icing.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

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.

paleo cranberry orange bread on a serving tray

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.

So far, I’ve made italian orange cookies, an orange-infused overnight french toast bake and even this fabulous orange gingerbread swirl loaf. YUM.

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.

paleo orange cranberry bread batter in a bread pan before baking

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:

paleo orange cranberry bread in a bread pan on a cooling rack

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.

paleo cranberry orange bread with a slice cut out

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:

Butternut Squash Bacon Spinach Quiche

Maple Blueberry Turkey Sausage Breakfast Patties

Perfectly Crispy Breakfast Potatoes

Bacon Egg Cups

paleo cranberry orange bread with icing on top

How to store cranberry orange bread

This gluten free cranberry orange bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.

How to freeze cranberry orange bread

This healthy cranberry orange bread freezes well! I recommend freezing it without the glaze. Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat!

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

5 from 3 votes
paleo cranberry orange bread on a cooling rack
Course Bread, Breakfast, Dairy Free, Gluten Free, Grain Free, Paleo, Paleo Friendly, Snack
Keyword gluten free cranberry orange bread, grain free cranberry orange bread, healthy cranberry orange bread, paleo cranberry orange bread
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 10

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.

Ingredients

  • Dry ingredients
  • 1 ½ cups packed fine blanched almond flour
  • 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
  • Mix-ins:
  • 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

Instructions

  1. 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.
  2. In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon and salt.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

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.

How to store: this gluten free cranberry orange bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.

How to freeze: This healthy cranberry orange bread freezes well! I recommend freezing it without the glaze. Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat!

Nutrition
Servings: 10 slices
Serving size: 1 slice
Calories: 248kcal
Fat: 16.8g
Saturated fat: 4.7g
Carbohydrates: 22.1g
Fiber: 4.2g
Sugar: 14.5g
Protein: 6.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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paleo cranberry orange bread on a serving tray

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