This Paleo apple cranberry bread is perfect with a cup of coffee or tea. I made it a couple of times over the holidays, and it went over well.
Prep Tips for Best Results
Dice the apples finely. Shredding them in a food processor is another good option. You can use Granny Smith or another flavorful apple. Try to get organic, though, because they are on the Dirty Dozen.
When you spread the batter into the bread pan, use a rubber spatula to form the edges into more of a bread shape. The gluten in wheat flour helps other quick breads to rise a little bit more on their own. Since we’re going gluten-free here, we need to help it along.
If you can, try to find dried cranberries that don’t have any added sugar. Raisins could also be used in place of the cranberries.
If you’re the dairy-using type, Kerrygold butter, which is from grass-fed cows, is so very good on this bread.
You will probably like the next-day results even better, so try to make it one day ahead of time.
Paleo Apple Cranberry Bread Recipe
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup flax seed meal
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- 3 eggs
- 1/4 cup coconut oil
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 cup diced apple
- 1/2 cup dried cranberries
- Preheat oven to 325 degrees.
- Whisk together almond flour, coconut flour, flax seed meal, salt, baking soda, cinnamon, and pecans.
- In a separate, large bowl, combine eggs, coconut oil, coconut milk, maple syrup, and apple cider vinegar.
- Slowly add the flour mixture to the egg mixture. Whisk together until well combined.
- Fold in the apple and dried cranberries.
- Spread into a greased loaf pan.
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean.
- Allow to cool. If you do dairy, enjoy with some Kerrygold butter. Mmmmm . . .
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Apple Cranberry Bread