Nothing says Christmas like cranberry orange bread! Ok, maybe Christmas cookies. And gingerbread men. And those little snowballs. Ok, ok, so maybe there’s a lot that says Christmas.
But let’s not forget about cranberry orange bread, friends! I think I’m in love.
I was out running errands like a crazy person and actually caught myself daydreaming about curling up next to the Christmas tree with a warm cup of coffee and this recipe. No lie. There’s just something about chopping cranberries that puts me in a merry mood.
This is by far the best gluten-free version I have found to date! I even caught my brother sneaking some out of the fridge when I wasn’t looking. This is super easy to make and has such a nice tart and citrus blend while still remaining moist. It will definitely be part of my Christmas morning breakfast this year. Oh yeah…it’s also dairy free and low-fodmap which makes it perfect for family members with food sensitivities!
- 1/2 c almond flour
- 1/2 c coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/3 c pure maple syrup
- 2 Tbsp olive oil
- 2 tsp pure vanilla extract
- 1 medium orange (for zest and juice)
- 1 heaping cup cranberries, chopped
- cane sugar, for sprinkling
Preheat your oven to 350 F. Grease a small loaf pan (or use parchment paper for less clean up). Combine flours, baking soda, and salt in a bowl. In another bowl mix eggs, maple syrup, olive oil, and juice from half the orange. Zest the whole orange, adding zest to liquid ingredients.
Combine liquid and dry ingredients, mix until blended. Let the dough sit while you pulse cranberries in a food processor (save a few whole cranberries for the top).
Add chopped cranberries to batter and give it a good stir.
Pour batter into your greased loaf pan. Lightly sink a few whole cranberries into the top because they’re just so pretty!
And just because it reminds you of sparkling snow, sprinkle a little can sugar on top while you’re at it.
Bake in the oven at 350 for 40-45 minutes or until toothpick comes out clean.
Let bread sit for 5 minutes before removing it from the pan and placing on a cooling rack.
It’s so pretty and delicious I can’t even handle it. Enjoy your slice of Christmas – may it bring some joy to your day!
*adapted from the original recipe.