Cranberry Orange Walnut Bread
Cranberry Orange Walnut Bread is the perfect festive baked good to celebrate the Holiday season. Made with fresh cranberries, freshly squeezed orange juice, and nutty , crunchy walnuts. This bread is a zesty and tasty combination of sweet and tangy. Gluten-free, dairy-free, refined sugar-free too!
Ingredients
- 2 eggs
- 1/2 cup orange juice (freshly squeezed from oranges)
- 1/4 cup melted coconut oil (measure first then melt)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp orange zest
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp pink sea salt
- 1/2 cup fresh cranberries (plus more for garnish)
- 1/2 cup raw chopped walnuts (plus more for garnish)
- fresh cranberries and orange slices for garnish
Instructions
-
Preheat oven at 350 degrees F. Line a 9×5 bread baking pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.
-
In a large mixing bowl whisk together eggs, orange juice, melted coconut oil, maple syrup, vanilla extract, and orange zest.
-
Add in almond flour, tapioca flour, baking powder and salt. Whisk together until well combined and batter is formed. Make sure there aren't any flour streaks.
-
Fold in cranberries and walnuts into batter. Make sure they are well combined into the batter.
-
Pour batter into prepped baking pan. Garnish with slices of orange, more cranberries, and walnuts. Place in preheated oven and bake for 55 minutes.
-
Remove bread from oven and allow it to cool-off on a cooling rack for 30-40 minutes. Using the sides of the parchment paper that are sticking out on the sides, pull bread out of pan gently. Set back on a cooling rack and give it another 20 minutes to finish cooling-off on the inside.
-
Store any leftover bread in the fridge in an airtight container for 5-7 days. Enjoy!
Recipe Notes
Tips and Substitutions:
-
- Measure exact dry ingredients- Scoop flours into measuring cup with a spoon and level using a knife.
- Don't over mix your dough- This can prevent your bread from rising and getting fluffy. It can get flat once you take it out of the oven.
- Check your cranberries- Discard any overripe and mushy cranberries as well as any that are not ripe. You want ripe cranberries that will burst while baking and release juice.
- Line baking pan with parchment paper- Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools down a bit.
- Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
- Use a cooling rack- This will allow bread to cool-off evenly and not build any extra moisture.
- Substitute for Coconut Oil- Unsalted butter
- Substitute for Maple Syrup- Honey
- Not a fan of Walnuts?- Pecans or almonds