Paleo Cranberry Bread Recipe
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!
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 servings
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.
- 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.
Serving: 1slice | Calories: 289kcal | Carbohydrates: 19g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 186mg | Potassium: 56mg | Fiber: 4g | Sugar: 10g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg