This delicious snack bread is a made with some of my favorite seasonal flavors- cranberry and orange. It’s made gluten-free with a blend of oat and almond flour, and sweetened with maple syrup. This is the perfect recipe for a healthy snack, breakfast, or sweet treat!
Almond Flour: Almond flour is the base flour in this recipe. It’s my personal favorite flour to bake with and makes for fluffy, most bread.
Oat Flour: Next, oat flour is the secondary baking flour in this recipe, and I find it adds a firmness to the bread while also giving it a delicious texture with small flakes of oats.
Tapioca Flour: The tapioca flour is used as a binding flour to hold the bread together, as well as to keep the cranberries from sinking to the bottom of the loaf.
Maple Syrup: Maple syrup is used as the natural sweetener in this recipe.
Fresh Orange Juice and Zest: The fresh orange juice and zest gives a delicious citrus flavor with a light sweetness. It goes perfectly with the fresh cranberries.
Greek Yogurt: The greek yogurt is used for added creaminess and moisture in this recipe.
Fresh Cranberries: Lastly but certainly not least, we have fresh cranberries! Chop them into small pieces, coat with tapioca flour, and add right to the batter.
tips for making cranberry orange bread:
Weigh your flour: When it comes to baking with gluten-free flours like oat, almond, or coconut, it’s important to weigh the flours in grams using a food scale. This is a small step, but it ensures that you are using the accurate amount of flour. Different gluten-free flours vary in density so weighing will ensure your bread turns out correctly!
Chop the cranberries: While you can use whole cranberries, they can be very tart. Finely chopping the cranberries allows for them to be more evenly dispersed and more sweet. Pro Tip: use a food processor and pulse 2-3 times to chop instead of using a knife.
Use fresh orange juice/zest: Using freshly squeezed orange juice will provide a fresh citrus flavor, and you only need one orange total.
Cranberry Orange Bread
- 8.5 x 4.5 bread pan
- 1 ¼ cups oat flour 120 grams
- 1 cup almond flour 100 grams
- 2 tablespoons tapioca flour divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup organic maple syrup
- 1/4 cup non-fat greek yogurt
- 3 tablespoons freshly squeezed orange juice from about 1/2 an orange
- 2 tablespoons orange zest from about 1 whole orange
- 1 teasoon vanilla extract
- 1 tablespoon melted coconut oil
- 1 cup cranberries finely chopped
- Preheat your oven to 350 degrees F.
- In a medium sized bowl, combine dry ingredients: oat flour, almond flour, one tablespoon tapioca flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together eggs, maple syrup, greek yogurt, vanilla extract, orange juice, orange zest, and coconut oil.
- Add the dry ingredients to the wet ingredients and mix until combined. Try not to over-mix.
- Next, chop the cranberries and combine with the remaining tablespoon of tapioca flour. Add this mixture to the batter. TIP: using the food processor, pulse your cranberries 2-3 times to chop.
- Grease the 8.5 x 4.5 in bread pan and line with parchment paper. Add the batter to the pan and bake for about 25-30 minutes or until a toothpick comes out clean. If the top of your bread gets too golden, add foil to the top halfway through.
- Optional: Top with raw sugar cane, stevia, or monk fruit sweetener before baking- or an orange glaze!