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    Home » Type » Breads » Quick Breads

    Paleo Cranberry Bread Recipe

    Published: Nov 7, 2014 · Modified: Aug 28, 2023 by Faith · This post may contain affiliate links · 15 Comments

    Jump to Recipe

    This Paleo Cranberry Bread Recipe yields a moist, flavorful loaf with the perfect amount of sweetness to balance fresh cranberries, plus toasted pecans for a nutty crunch!

    Paleo Cranberry Pecan Loaf

    Cranberry is one of my favorite winter fruits. Yes, it’s tart, and yes, you can’t just sit down and enjoy a bowlful of cranberries the way you would cherries or blueberries. (Or maybe you could, but I’ve never heard of anyone doing that!)

    But cranberries are like nature’s sweet/tart candy. If you appreciate their flavor for what it is, you might end up loving it! Not to mention, cranberries are absolutely loaded with nutrition.

    Cranberries are one of the stars of the show in this Paleo Cranberry Bread Recipe. Well, that, and the fact that this bread is super moist and packed with flavor. And it has the perfect amount of sweetness to balance the tart cranberries.

    Paleo Cranberry Pecan Loaf 2

    This is basically a quick bread, leavened with baking soda instead of yeast. This loaf is moist and dense, with a lovely soft crumb (you might not even realize it’s grain-free!). And it has a sweet aroma, thanks to the addition of a little ground mahlab. (Mahlab makes so many things a little more special; I talk more about it here.)

    Paleo Cranberry Pecan Loaf 3

    Once you’ve made this bread once, beware! During the holiday season, this quick bread is one of the few things that I make over and over. It’s a hit with everyone (adults and kids alike). Additionally, because it’s nutrient-dense, it works for breakfast, snack time, or dessert.                                                                        

    But the fact that it can keep for up to a week in the fridge totally seals the deal for me!

    Paleo Cranberry Pecan Loaf 4

    In This Article

    • Paleo Cranberry Bread Recipe
    • What Can I Do With Raw Cranberries?
    • Can You Freeze Cranberries?
    • More Recipes Using Fresh Cranberries:
    • Paleo Cranberry Bread Recipe

    Paleo Cranberry Bread Recipe

    This Paleo Cranberry Bread Recipe has a subtle coconut flavor that mellows over time. (Side Note 1: This bread gets better and better as it sits in the fridge for a few days.)

    I also thoroughly enjoy this bread toasted. (Side Note 2: Toasting this bread is amazing; it takes an already delicious bread and makes it spectacular!)

    Paleo Cranberry Bread Recipe with Description

    What Can I Do With Raw Cranberries?

    One of the best things to do with raw cranberries is bake with them! They add a delicious burst of sweet/tart flavor, and also bump up the nutrition.

    If you’re worried about this bread being overly tart because of the fresh cranberries, put your fears to rest. It’s a sweet bread (but not overly so), with pleasant tart bursts of cranberry flavor that nicely offset the nutty crunch of pecans.

    I find that dried cranberries are used more frequently than fresh cranberries in baked goods, which is why I like using fresh here; it’s a fun change!

    Pro Tip: If you still aren’t convinced and want to use dried cranberries instead, go ahead and use ½ cup dried cranberries in this recipe.

    Paleo Cranberry Pecan Loaf 5

    Can You Freeze Cranberries?

    Yes, cranberries freeze well!

    Here’s how to flash freeze fresh cranberries:

    1. Wash and pat the cranberries dry with paper towels.
    2. Spread them out on a baking tray.
    3. Transfer to the freezer for 2 hours or overnight.
    4. Put the cranberries into a gallon-sized zip-top bag.
    5. Label the bag with the date and contents.
    6. Transfer to the freezer for up to 6 months.

    More Recipes Using Fresh Cranberries:

    • Vanilla Spiced Cranberry Apple Sauce
    • Sparkling Cranberry Pineapple Punch
    • Chicken Sausage Skillet with Cabbage, Apple, and Cranberries
    • Cranberry Christmas Cake
    • Braised Beef Stew with Cranberries
    • Big Chocolate Chip Cranberry Cookies
    • Cranberry Orange Bread with Walnuts

    Paleo Cranberry Pecan Loaf 6

    Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

    Slice of Paleo Cranberry Bread on Small Flowered White Plate with Vintage Spoon

    Paleo Cranberry Bread Recipe

    By: Faith Gorsky
    This Paleo Cranberry Bread Recipe yields a moist, flavorful loaf with the perfect amount of sweetness to balance fresh cranberries, plus pecans for a nutty crunch!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Course Bread, Breakfast, Brunch, Snack
    Cuisine American
    Servings 12 servings
    Calories 289 kcal

    Ingredients
      

    • 1 cup coconut sugar
    • 4 tablespoons coconut oil melted, plus more to grease the loaf pan
    • 3 large eggs
    • 1 tablespoon pure vanilla extract
    • 1 teaspoon apple cider vinegar
    • 2 ⅓ cups almond flour
    • ½ teaspoon baking soda
    • ½ teaspoon fine salt
    • ¼ teaspoon ground mahlab
    • 1 cup pecans toasted and coarsely chopped
    • 1 tablespoon coconut flour
    • 1 cup fresh cranberries rinsed and dried

    Instructions
     

    • Preheat 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 (or ghee).
    • Use a handheld electric mixer to beat together the coconut palm 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 flour, baking soda, salt, and mahlab.
    • Toss the pecans and coconut flour together to coat in a large bowl; fold the pecans (with any excess coconut flour) and cranberries into the batter.
    • 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.)
    • 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.

    Faith's Tips

    • If there is any bread left the second day, store the leftovers wrapped in plastic wrap in the fridge for up to 1 week.
    • This bread gets better and better as it sits in the fridge for a few days.
    • Try this bread toasted; it's my favorite!
    • Recipe yields 1 loaf; cut it into 12 slices and 1 slice is 1 serving.

    Nutrition

    Nutrition Facts
    Paleo Cranberry Bread Recipe
    Amount Per Serving (1 slice)
    Calories 289 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 6g38%
    Cholesterol 41mg14%
    Sodium 186mg8%
    Potassium 56mg2%
    Carbohydrates 19g6%
    Fiber 4g17%
    Sugar 10g11%
    Protein 7g14%
    Vitamin A 69IU1%
    Vitamin C 1mg1%
    Calcium 58mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Cranberry Bread, Paleo Cranberry Bread Recipe
    Tried this recipe?Let me know how it was!

    Paleo Cranberry Bread Recipe Pin

    Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. joann strack says

      December 22, 2017 at 10:46 am

      This recipe is fantastic! I made it using just one tablespoon of sugar and it makes it more like a bread. An excellent, low-carb healthy nut bread. Love!

      Reply
    2. jo says

      December 16, 2017 at 9:45 am

      This is a fabulous recipe. I cut way back on the sugar and it was still delicious.

      Reply
      • Faith says

        December 17, 2017 at 9:01 am

        Jo, I'm so glad you enjoyed it, thank you so much! How much sugar were you able to cut out?

        Reply
    3. Natalia says

      November 30, 2017 at 4:02 pm

      I made this for Thanksgiving and it was a hit! Incredibly tasty and sweet enough even with 1/2 cup of sugar. I'm intolerant to eggs though. Is there anything I can replace eggs with here? I want to be able to enjoy this more than once a year. Thanks!

      Reply
      • Faith says

        December 01, 2017 at 9:36 am

        Hi Natalia, I'm so happy you enjoyed the recipe! I haven't tried this recipe without the eggs, so I can't say for sure, but you might want to play around with it using "flax eggs" instead (for every 1 egg, mix together 1 tablespoon flaxseed meal (preferably golden) with 3 tablespoons water until it becomes thick like an egg, about 5 to 10 minutes. If you give it a try, please let me know how it goes!

        Reply
    4. LauraJ says

      October 20, 2015 at 12:01 pm

      Haven't made this in a while & forgot about needin almond meal. All I have on hand is brown rice flour, whole wheat flour or regular flour - I know with2 of them it will not longer be paleo, but can any of these work?

      Reply
      • Faith says

        October 20, 2015 at 8:12 pm

        Laura, I haven't tried this recipe using another type of flour in place of the almond meal, so I'm not sure how well another type of flour would work here (because different types of flours absorb liquids differently). If you decide to give it a try, you may need to add slightly more or less flour (I'd go with all-purpose flour if you want to experiment with it). If you decide to give it a try, let me know how it goes! Otherwise, you might be interested in another quick bread recipe (many of them call for all-purpose flour and a few use whole wheat flour): https://www.anediblemosaic.com/baking/quick-breads/.

        Reply
    5. LauraJ says

      February 09, 2015 at 12:37 am

      Can the bread be made without the mahlab?

      Reply
      • Faith says

        February 09, 2015 at 9:05 am

        LauraJ, Yes, you can omit the mahlab, or try adding 1/8 teaspoon pure almond extract if you have that on hand. Hope you enjoy it if you give it a try! :)

        Reply
        • LauraJ says

          February 09, 2015 at 9:25 am

          Awesome! Can't wait to make it!

          Reply
    6. Laura (Tutti Dolci) says

      November 07, 2014 at 7:19 pm

      Beautiful loaf, love the combination of cranberry and pecan!

      Reply
    7. Julia says

      November 07, 2014 at 12:32 pm

      Everything about this bread is calling to me! Amazing how quickbreads become more flavorful after a couple of days. It's almost worth waiting to dig into them before heating up a thick slice. Love all the health benefits to this bread - I could put this thing on repeat for sure!

      Reply
    8. Ksenia @ At the Immigrant's Table says

      November 07, 2014 at 10:57 am

      This is great, and I have a few pints of fresh cranberries in the fridge. Thanks for sharing!

      Reply
      • Geri says

        December 01, 2019 at 8:25 pm

        Fresh Cranberries leftover from Thanksgiving (yes I bought the BIG pack at Costco), I knew I wanted to make nut bread. I got a BIG bag of Pecans from Costco and a small bag of Almond Flour from Aldi and searched for this recipe.

        I had to substitute a few ingredients: Avocado Oil and Unrefined Cane Sugar -- for Coconut Oil and Coconut Sugar, a bit of wheat flour for coconut flour (to coat the berries and pecans), and a spice mixture of cinnamon, cloves and bay leaf for the 1/4 t. Mahlab. TURNED OUT GREAT! So moist and tasty. Thanks for the inspiration. The double parchment made the lift to the cooling rack a breeze :)

        Reply
    9. Rosa says

      November 07, 2014 at 3:27 am

      So moist and delicious looking! This loaf is perfect.

      Cheers,

      Rosa

      Reply

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    Hi, I'm Faith!

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