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Freshly baked almond flour cranberry bread on a wooden board

Almond Flour Cranberry Bread

This delicious almond flour cranberry bread is a healthy and gluten-free treat, perfect for breakfast or as an afternoon snack, bursting with flavors of tart cranberries and nutty richness.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

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.

Method
 

Preparation
  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.
  2. In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Whisk these dry ingredients together until well blended.
  3. In another bowl, whisk together the eggs, applesauce, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Fold in the cranberries along with the orange zest and any optional add-ins.
  6. Transfer the batter into your prepared loaf pan, smoothing the top.
Baking
  1. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs attached.
  2. 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

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. If you can't find fresh cranberries, substitute them with diced dried cranberries soaked in warm water for 10 minutes. For nut-free versions, replace almond flour with a seed flour like sunflower or pumpkin seed flour.