Christmas Morning Cranberry Bread

I was looking forward to sharing this fab recipe from our sponsor Sarah at Body Balance 365. It is the perfect morning treat and who says that being dairy and gluten-free means you cannot still enjoy your favorite baked goods? This bread is full of healthy Vitamin C, E, and K from the cranberries, you should probably make two loaves. Merry Christmas Everyone!!! xo

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  • 1 ½ cups Bob’s Red Mill almond flour
  • ⅓ cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 eggs, at room temperature (not cold)
  • 1/4 cup honey
  • 3 tablespoons melted coconut oil, or vegan butter
  • ½ cup orange juice
  • Zest of 1 large orange
  • ¼ teaspoon almond extract
  • 3/4 cup diced fresh cranberries (or sub dried cranberries)
  • 1/3 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F. Line an 8 1/2 x 4 ½ loaf pan with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon, and salt.
  3. In a separate large bowl, whisk together wet ingredients: eggs, honey, melted coconut oil, orange juice, orange zest, and almond extract. 
  4. Add dry ingredients to wet ingredients and mix well with a wooden spoon to combine. Fold in diced cranberries and walnuts. Add batter into the prepared loaf pan and spread out evenly, smoothing the top. Bake for 40-50 minutes until a tester comes out clean. Allow the loaf to cool completely in the pan before removing it.
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