Paleo Cranberry-Pecan Loaf
Prep time: 
Cook time: 
Total time: 
Yield: 1 (9 by 5-inch) loaf
  • 4 tablespoons coconut oil, melted, plus more to grease the loaf pan
  • ¾ cup (115 g) coconut sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2⅓ cups (195 g) almond meal
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¼ teaspoon ground mahlab
  • 1 cup (115 g) toasted pecans, coarsely chopped
  • 1 cup (110 g) whole fresh cranberries, rinsed and dried
  • 1 tablespoon coconut flour
  1. Preheat the oven to 350F. Line a 9 by 5-inch loaf pan with parchment paper so that it hangs over all 4 sides, and grease the paper with coconut oil.
  2. Use a handheld electric mixer to beat together the coconut sugar and coconut oil in a large bowl, then beat in the eggs, and finally the vanilla and apple cider vinegar. Beat in the almond meal, baking soda, salt, and mahlab.
  3. Toss the pecans, cranberries, and coconut flour together to coat in a large bowl, and then fold them (along with any excess coconut flour) into the batter.
  4. Transfer the batter to the prepared loaf pan and bake at 350F for 30 minutes, and then turn the heat down to 325F and bake for 15 to 20 minutes. (When finished, a wooden pick inserted into the center of the loaf should come out clean or with just a couple crumbs.)
  5. Cool for 10 minutes in the pan, and then use the parchment paper to pull the loaf out. Let it cool completely on a wire rack before slicing.
  6. If there is any bread left the second day, store the leftovers wrapped in plastic wrap in the fridge for up to 1 week.
Recipe by An Edible Mosaicâ„¢ at