Delicious Tasty Almond Flour Cranberry Bread Recipe for You

There’s something incredibly special about baking bread at home, especially when it fills your kitchen with warm, inviting scents. I vividly remember the first time I tried my hand at bread making. It was a crisp fall morning, and I had just gotten my hands on some fresh cranberries. As I mashed them into a sweet and nutty almond flour blend, I couldn’t help but feel a flutter of excitement. The blend of tart cranberries and rich almonds just felt like a cozy hug! That’s how this Tasty Almond Flour Cranberry Bread was born, and let me tell you, it’s become a cherished recipe in my home.

This delightful bread is perfect for any occasion—not just a special celebration but also a lovely treat to enjoy at breakfast or as a sweet afternoon snack. Plus, it’s gluten-free, which means it can be shared with friends who have dietary restrictions, and still loved by everyone else too!

Why You’ll Love This Recipe

• Easy to whip up on a weeknight or lazy weekend morning.
• Nutritious and gluten-free with protein-packed almond flour.
• The tartness of cranberries mixed with the mild sweetness creates a beautiful flavor balance.
• Perfect for breakfast, snack time, or even dessert.

Ingredients

Let’s gather our ingredients! You probably have a few of these in your pantry already:

• 2 cups almond flour
• 1/2 cup sweetener of choice (honey, maple syrup, or coconut sugar)
• 1/4 cup coconut oil (melted and cooled) or vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen cranberries (if using frozen, no need to thaw!)
• 1 teaspoon cinnamon (optional, but oh-so-good!)

Tip: Fresh cranberries add a delightful pop of tartness, while frozen ones work just as fabulously and can save you some prep time!

Step-by-Step Instructions

Now let’s get our hands busy! Here’s how to create this lovely loaf:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). It’s essential for that perfect crust!
2. Prepare your loaf pan: Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
3. Mix wet ingredients: In a large bowl, whisk together the melted coconut oil, sweetener, eggs, and vanilla extract until well combined. The mixture should look smooth and a bit glossy.
4. Combine dry ingredients: In another bowl, mix the almond flour, baking soda, salt, and cinnamon (if using). This ensures the baking soda distributes evenly and the bread rises perfectly.
5. Mix dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula. Watch out: Don’t overmix! This can make your bread dense.
6. Fold in cranberries: Gently stir in the cranberries until they’re evenly distributed, creating little bursts of tartness in every slice.
7. Pour into the pan: Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake: Pop the loaf into the oven and let it bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. The aroma? Absolutely divine!
9. Cool: Once baked, let your bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it maintain that beautiful shape.

Pro Tips & Variations

Now that you’re in love with this bread, let’s chat about some fun twists you can add:

• Nutty addition: Try throwing in some chopped walnuts or pecans for a lovely crunch.
• Slightly sweeter: Drizzle a touch of honey or maple syrup on top before serving for a sweet glaze finish.
• Spice it up: Feel free to add a pinch of nutmeg or cardamom to give your bread a warm spice kick!
• Fruit swap: Don’t have cranberries? Fresh blueberries or diced apples work beautifully too!

Whatever variation you choose, just relish the process and let your creativity shine!

Serving Suggestions

When it comes to serving this Tasty Almond Flour Cranberry Bread, the possibilities are endless. I love to slice it up warm, slather it with a bit of butter or a dollop of cream cheese, and enjoy it with a steaming cup of coffee or tea.Perfect for brunch gatherings, you can pair it with a fresh fruit salad or a light yogurt for some extra flavor!

This bread also makes a fantastic gift! Wrap it in some parchment paper and string, and voila! A homemade gift from the heart.

Storage Tips

Now, if by chance you have leftovers (which is quite a feat because it’s SO good), here’s how to store it without losing any flavor:

• Refrigerate: Keep your almond flour cranberry bread in an airtight container in the fridge for up to a week.
• Freeze: For longer storage, wrap the bread tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months.
• Reheat: When you’re ready to enjoy, just pop it in the toaster oven (or conventional oven) at 350°F for about 10-15 minutes, or until warmed through. This helps restore that wonderful texture!

FAQs

Can I substitute the almond flour?

Absolutely! You can swap almond flour for other gluten-free flours, but keep in mind that coconut flour absorbs more liquid, so you might need to adjust your wet ingredients. I recommend sticking to almond flour for the best texture in this recipe.

What can I use instead of eggs?

If you’re looking for an egg substitute, you can use flax eggs or applesauce. For one egg, mix one tablespoon of ground flaxseed with three tablespoons of water; let it sit for a few minutes before using. This adds extra fiber, too!

Can I use dried cranberries instead of fresh?

Yes, dried cranberries will work! Just remember that dried cranberries are sweeter, so it might be a good idea to decrease the added sweetener slightly if you’re using them.

How do I know when my bread is done baking?

A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If it’s wet batter, give it a few more minutes!

Conclusion

And there you have it, my friends! A cozy, delightful Tasty Almond Flour Cranberry Bread that’s sure to warm your heart and uplift your spirits. I hope you give this recipe a try and that it becomes a staple in your home, just like it is in mine. I’d love to hear about your experiences or any creative twists you add. So don’t hesitate to drop a comment below! Happy baking!

Delicious Tasty Almond Flour Cranberry Bread Recipe for You

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• Author: antaki
• Total Time: 65 minutes
• Yield: 1 loaf 1x

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Description

Try this yummy almond flour cranberry bread recipe Perfect for a snack or breakfast its healthy and bursting with flavor Enjoy today 155 chars

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Ingredients

Scale 1x2x3x

2 cups of almond flour

1/2 cup of sweetener of choice (honey, maple syrup, or coconut sugar)

1/4 cup of coconut oil (melted and cooled) or vegetable oil

3 large eggs

1 teaspoon of vanilla extract

1 teaspoon of baking soda

1/2 teaspoon of salt

1 cup of fresh or frozen cranberries

1 teaspoon of cinnamon (optional)

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Instructions

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper.

In a large bowl, whisk together the melted coconut oil, sweetener, eggs, and vanilla extract until well combined.

In another bowl, mix the almond flour, baking soda, salt, and cinnamon.

Gradually fold the dry ingredients into the wet mixture using a spatula; do not overmix.

Gently stir in the cranberries.

Spoon the batter into the prepared loaf pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

A cozy, delightful recipe for Tasty Almond Flour Cranberry Bread that’s gluten-free and perfect for any occasion.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Bread
• Cuisine: American

Nutrition

• Serving Size: 1 loaf
• Calories: 190
• Sugar: 5 grams
• Fat: 12 grams
• Carbohydrates: 18 grams
• Fiber: 3 grams
• Protein: 6 grams

Keywords: Almond Flour, Cranberry Bread, Gluten-Free Bread, Baking