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Home » Cakes » Starbucks Cranberry Bliss Bars Copycat Recipe Gluten Free Paleo Cranberry Orange Bread Recipe November 29, 2021 By Sarah 2 Comments Jump to Recipe This gluten free paleo Cranberry Orange Bread recipe is aromatic with orange and warm spices, and subtly sweet. It has lovely sweet/tart flavor bursts thanks to fresh cranberries. And it’s easy to make, and perfect for breakfast or snack time! This gluten free paleo Cranberry Orange Bread recipe is aromatic with orange and warm spices, and subtly sweet. It has lovely sweet/tart flavor bursts thanks to fresh cranberries. And it’s easy to make, and perfect for breakfast or snack time! Chilly fall and winter evenings are perfect for snuggling up with cozy blankets and mugs of steaming hot chocolate. And chilly days are perfect for baking. Fresh cranberries are easy to find at the grocery store in the fall. But I buy them as long as I can find them!   I make cranberry sauce for topping yogurt, oatmeal (or my noatmeal), and toast. And also, because I like to add fresh cranberries to baked goods to bump up the nutrition and for some seasonal wintry flair. This recipe for Cranberry Orange Bread was adapted from my recipe for Best Paleo Sandwich Bread over on my other blog, An Edible Mosaic. Because it’s by far my favorite paleo bread! (It has great flavor and texture, and also keeps well in the fridge.) Here I jazzed that bread up with fresh cranberries, orange zest, walnuts, vanilla, and warm spics. And a bit of coconut sugar adds a touch of sweetness. This Orange Cranberry Bread recipe is perfect for breakfast or a snack along with a cup of coffee. And I like it even better toasted and topped with a pat of butter! Jump to: What is Quick Bread? The Best Gluten Free Cranberry Orange Bread Recipe Cranberry Orange Bread FAQs More Gluten Free Bread Recipes to Make Cranberry Orange Bread What is Quick Bread? The Best Gluten Free Cranberry Orange Bread Recipe Cranberry Orange Bread FAQs More Gluten Free Bread Recipes to Make Cranberry Orange Bread What is Quick Bread?   Quick bread is bread that’s not leavened with yeast. Many quick breads are leavened with baking powder and/or baking soda. What Are Some Types of Quick Bread?   A few common types of quick bread include: Banana Bread Zucchini Bread Pumpkin Bread How to Make Quick Bread   Here are the basic steps for how to make quick bread: Whisk the dry ingredients in a large bowl. Whisk together the wet ingredients in a separate bowl. Use a wooden spoon to stir the wet ingredients into the dry. Pour the batter into a loaf pan and bake in a pre-heated oven until a toothpick inserted in the center comes out clean or with just a couple crumbs. Cool, and then slice and enjoy! The Best Gluten Free Cranberry Orange Bread Recipe This paleo recipe for Cranberry Orange Bread is very easy to make! It’s similar to any other quick bread recipe. The main difference is that it uses gluten free flours and paleo-friendly coconut sugar. Here’s what you’re going to love about this delicious gluten free bread: Gluten free and paleo. Even without the gluten, this bread is incredible! It slices perfectly and has great texture and flavor. Festive flavor. With cranberry and orange, it’s perfect for the holidays and continuing into January. Like any other quick bread recipe, it’s quick and easy to make. The batter isn’t fussy. It’s a matter of whisking together the dry ingredients and wet ingredients in separate bowls, and then combining them and baking! Cranberry Orange Bread FAQs   Does Cranberry Bread Need to be Refrigerated?   You can store this Cranberry Orange Bread wrapped at room temperature for 2 days. After that, move it to the fridge for up to 3 days more. Can You Substitute Dried Cranberries for Fresh in This Cranberry Orange Bread Recipe?   Yes! Instead of using ½ cup of fresh cranberries, simply use ⅓ cup of dried cranberries. You can use unsweetened dried cranberries or reduced sugar dried cranberries. Do You Have to Cook Cranberries Before Baking?   No, you don’t need to cook fresh cranberries before baking! They will soften as this bread cooks. More Gluten Free Bread Recipes to Make   Gluten Free Pumpkin Bread Recipe Low Carb Apple Bread Easy Low Carb Zucchini Bread Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Cranberry Orange Bread PRINT RECIPE PIN RECIPE This gluten free paleo Cranberry Orange Bread recipe is aromatic with orange and warm spices, and subtly sweet. It has lovely sweet/tart flavor bursts thanks to fresh cranberries. And it’s easy to make, and perfect for breakfast or snack time!     Ingredients     2 cups almond flour 6 tablespoons arrowroot starch 4 tablespoons golden flaxseed meal 2 tablespoons tapioca starch 1 teaspoon cinnamon ¾ teaspoon salt ¾ teaspoon baking soda ¼ teaspoon nutmeg 4 tablespoons coconut oil ((or ghee), melted and cooled slightly, plus more to grease the loaf pan) 4 large eggs (lightly beaten) ½ cup plain unsweetened almond “milk” ½ cup coconut sugar 1 ½ teaspoons apple cider vinegar 1 ½ teaspoons pure vanilla extract 2 teaspoons fresh orange zest ½ cup walnuts (chopped) ½ cup fresh cranberries (coarsely chopped)         Instructions   Preheat oven to 350F; generously grease an 8 ½ by 4 ½-inch loaf pan with ghee or coconut oil. Whisk together the almond flour, arrowroot starch, flaxseed meal, tapioca starch, cinnamon, salt, baking soda, and nutmeg in a large bowl. Whisk together the slightly cooled butter or coconut oil, eggs, almond “milk”, coconut sugar, vinegar, vanilla, and orange zest in a medium bowl. Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix. Fold in the walnuts and cranberries. Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes in a metal pan. Cool completely on a wire rack before slicing and serving.  

Home » Bread » Avocado Almond Pound Cake Avocado Almond Pound Cake January 21, 2016 By Sarah 7 Comments Jump to Recipe Avocado replaces butter or oil in this loaf cake that’s moist, dense, and aromatic with almond. January is the coldest month where I live. Survival calls for wool sweaters, steaming cups of tea, warm tartan blankets, and most of all, healthy homemade baked goods like this. Because I don’t think there’s anything more comforting than baking on a winter’s day. I love using almond flour in my baked goods and I typically go for a more basic (unflavored) loaf. However, one day when I was in the mood to bake I found a lonely avocado nearly on its last legs in my fridge. Now, of course I could have gone the route of guacamole (and truth be told, I usually do!), but I wanted something a little different. A sweet loaf cake came to mind and along with it, the idea of using mashed avocado instead of butter or oil, which worked like a charm. This loaf cake is moist and dense, and aromatic with almond. Two of the main sources of fat in this recipe – almond flour and avocado – are great sources of heart-healthy fat. This cake makes a delicious dessert or sweet snack with tea, but it’s also lovely toasted for breakfast (and perhaps topped with homemade cranberry jam, like this). What’s your favorite way to stay warm in the winter? Avocado Almond Pound Cake PRINT RECIPE PIN RECIPE Avocado replaces butter or oil in this loaf cake that’s moist, dense, and aromatic with almond.     Ingredients   Coconut oil, to grease the loaf pan 2 cups (230 g) almond flour 2 tablespoons arrowroot flour 2 tablespoons tapioca flour ¾ teaspoon baking powder ¼ teaspoon salt ⅛ teaspoon baking soda ⅛ teaspoon ground mahlab (optional) 1 medium-sized ripe avocado, mashed (a slightly scant 1 cup of mashed avocado) 3 large eggs ½ cup (75 g) coconut sugar ¼ cup (60 ml) plain, unsweetened almond “milk” (or any kind of milk you like) 1 ½ teaspoons pure vanilla extract 1 ½ teaspoons pure almond extract 1 teaspoon apple cider vinegar 2 tablespoons raw almonds, chopped (for the top)         Instructions   Preheat the oven to 350F; grease an 8 ½ by 4 ½-inch loaf pan with coconut oil and set aside. Whisk together the almond flour, arrowroot flour, tapioca flour, baking powder, salt, baking soda, and mahlab in a large bowl; set aside. Combine the avocado, eggs, coconut sugar, milk, vanilla extract, almond extract, and vinegar in a food processor or blender until pureed. Stir the wet ingredients into the dry, being careful not to over-mix. Pour the batter into the prepared loaf pan and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 45 minutes. Cool on a wire rack before slicing, and store any leftovers wrapped in the fridge for up to 5 days (after it’s been refrigerated, I like to toast the bread before serving).      Nutrition   Serving Size: ⅛ of cake Calories: 273 Sugar: 11  Sodium: 339 Fat: 19  Saturated Fat: 2  Trans Fat: 0   Carbohydrates: 21  Fiber: 5   Protein: 9 Cholesterol: 66 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Caramelized Butternut Squash with Cacao Butter and Coconut Red Velvet Freezer Fudge »     Comments linda \ the baker who kerns                                        January 29, 2016 at 7:39 pm I love almond flour too, I just wish it wasn’t so expensive! I have never put in avocado in my bakes before but I have to try it. It looks pretty delicious! Reply Bahee Van de Bor                                                           April 03, 2016 at 9:09 pm Faith I have never baked with avocado before, I think Ill give it a try 🙂 Reply faith                                                                              April 18, 2016 at 4:03 pm I hope you enjoy it! 🙂 Reply        Trackbacks Fudgsicles (aka Chocolate Popsicles) – Healthy Sweet Eats says: July 29, 2019 at 11:22 am […] Avocado Almond Pound Cake […] Reply Vanilla Pound Cake Recipe with Easy Strawberry Sauce – An Edible Mosaic™ says: April 15, 2020 at 1:55 pm […] Avocado Almond Pound Cake […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe