Cranberry Orange Bread
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!
Equipment
- 8.5 x 4.5 bread pan
Ingredients
- 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
- 3 eggs
- 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
Instructions
- 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!
Notes
Store in an airtight container at room temperature or in the fridge for up to 4 days.
Tried this recipe?Let us know how it was!