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.
Ingredients
- 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
- 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
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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.
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In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon and salt.
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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.
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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.
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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!