Orange cranberry bread

Cranberry Orange Bread

This recipe converts easily to muffins making about 8-10 muffins in about 25 minutes. Recipe adapted from Comfybelly
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 2 hours 10 minutes
Course Breakfast, Dessert, Snack
Servings 1 loaf

Ingredients
  

  • 3/4 cup Almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 large pastured eggs
  • 1/3 cup maple syrup or honey
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1 cup cranberries, fresh, frozen or dried Lightly pulsed in a food processor or chopped by hand.

Instructions
 

  • Preheat oven to 350F degrees
  • Line a 8 x 5-inch loaf pan with parchment paper, and grease any exposed sides.
  • Add the almond flour, coconut flour, salt and baking soda together and blend well.
  • Add the eggs, maple syrup, olive oil, vanilla, orange zest and juice to the dry batter and mix until well blended.
  • Add the cranberries and gently blend until they're distributed evenly throughout the batter.
  • Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
  • Pour batter into pan and bake for 45 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
  • Cool fully before slicing. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.
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