Incredible paleo cranberry orange bread made with a mix of coconut and almond flour and naturally sweetened with honey. This gorgeous dairy free and gluten free cranberry orange bread has delicious bites of cranberries, crunchy walnuts, fresh orange juice & zest, and an amazing orange icing.
In a separate large bowl, whisk together wet ingredients: eggs, honey, melted coconut oil, orange juice, orange zest and almond extract. 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.
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!