Irresistible Almond Flour Cranberry Bread
Introduction As the golden hues of autumn begin to take over, I often find myself craving the warm, comforting aromas that waft through my kitchen. One chilly afternoon, while experimenting with almond flour, I stumbled upon the perfect combination of tart cranberries and nutty richness, resulting in what would become my family’s beloved Irresistible Almond Flour Cranberry Bread. This recipe stole my heart, not just for its delightful taste, but for the memories it created during cozy family gatherings over steaming cups of tea. The moment you cut into this bread, the soft, moist texture invites you to take a bite and relish the burst of flavors. It holds a special place in our home, reminiscent of laughter-filled evenings and heartwarming conversations over a slice (or two!).
What Makes This Recipe Special
This remarkable cranberry bread is a healthier alternative to traditional options, bringing in the delightful crunch of almond flour while remaining gluten-free. Packed with nutrients and a touch of sweetness from the cranberries, it makes for a perfect breakfast treat or an afternoon snack. Whether you’re sharing it with loved ones or indulging in a slice for yourself, each bite is a testament to comfort and goodness that truly makes it a must-try!
Ingredient List
For the Bread:
- 2 cups almond flour (opt for blanched almond flour for the best texture)
- 1/2 cup coconut sugar or granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened applesauce (or Greek yogurt for extra moisture)
- 1 teaspoon vanilla extract
For the Cranberries:
- 1 cup fresh or frozen cranberries (if using frozen, no need to thaw)
- 1 tablespoon orange zest (to enhance the cranberry flavor)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans (for added crunch)
- 1 teaspoon cinnamon (for warmth and spice)
How to Make Irresistible Almond Flour Cranberry Bread
Step 1:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2:
In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Whisk these dry ingredients together until well blended.
Step 3:
In another bowl, whisk together the eggs, applesauce, and vanilla extract until smooth. You want the mixture to be well incorporated and slightly frothy.
Step 4:
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; you want to maintain that lovely texture.
Step 5:
Fold in the fresh or frozen cranberries along with the orange zest and any optional add-ins. The cranberries should be evenly distributed throughout the batter.
Step 6:
Transfer the batter into your prepared loaf pan, smoothing the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs attached.
Step 7:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy the delightful aroma filling your home!
Tips & Recipe Variations
- Storage Tips: This bread can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week. For longer storage, consider freezing individual slices.
- Cranberry Variations: If you can’t find fresh cranberries, substitute them with diced dried cranberries. Just soak them in warm water for 10 minutes to soften before adding them to the batter.
- Nut Substitutions: For nut-free versions, replace almond flour with a seed flour like sunflower or pumpkin seed flour.
- Spice It Up: Feel free to add spices like nutmeg or ginger to enhance the flavor profile further.
- Serving Tip: Lightly toasted slices of this bread make an incredible base for a decadent, cream cheese spread topped with a sprinkle of cinnamon.
Best Ways to Serve
Pair the Irresistible Almond Flour Cranberry Bread with a warm cup of herbal tea or a freshly brewed coffee for a delightful afternoon treat. For a special breakfast, serve it alongside a dollop of yogurt, a drizzle of honey, or even some homemade jam. Presentation matters, so consider serving it on a rustic wooden board with slices carefully arranged, garnished with fresh cranberries or a sprinkle of powdered sugar for that taste of indulgence!
Common Questions
Can I make this recipe ahead of time?
Absolutely! This bread stores well and can be made a day or two in advance. It actually tastes better after sitting for a while as the flavors meld.
Can I freeze the leftovers?
Yes! You can freeze the bread once cooled. Wrap individual slices in plastic wrap or aluminum foil before placing them in a freezer bag.
What can I use instead of almond flour?
If you need an alternative, other nut flours like hazelnut flour work well, or you can try a gluten-free all-purpose flour blend, but results may vary.
How do I prevent the bread from becoming too dense?
Ensure you measure the almond flour accurately. Use a scale if possible, as scooping can lead to packing the flour too tightly, resulting in a denser bread.
Can I make this vegetarian or dairy-free?
Yes! This recipe is already vegetarian and can easily be made dairy-free by using applesauce and ensuring your sugar is free from bone char.
Conclusion
As I slice into this Irresistible Almond Flour Cranberry Bread, I am reminded of the love and warmth that surrounds food and family. Each bite brings nostalgia and sweetness into my day, making it a cherished staple in our home. I encourage you to try this recipe, share your results with friends and family, and create your own warm memories. Whether it’s during the holidays or just another Tuesday, this bread is sure to bring smiles and comfort to your table.
“This bread is a revelation! It’s moist, packed with flavor, and unlike anything I’ve ever baked before. I made a loaf for my family, and it disappeared within hours!” – A happy home baker
Almond Flour Cranberry Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Whisk these dry ingredients together until well blended.
- In another bowl, whisk together the eggs, applesauce, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the cranberries along with the orange zest and any optional add-ins.
- Transfer the batter into your prepared loaf pan, smoothing the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs attached.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
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