Nut-Free Cranberry Bread
Nut-Free Cranberry Bread is a fabulous paleo bread recipe with 7 ingredients. We love making this bread at Thanksgiving. We also make it over the holidays for our friends with nut allergies. Many paleo bread recipes use almond flour. I made this gluten-free bread with coconut flour for my readers that are nut-free.
In addition to being great for folks with nut allergies, my Nut-Free Cranberry Bread is perfect for those that love cranberries. Tart and super sour, cranberries are also amazingly nutritious. For this recipe, I use frozen cranberries –you could experiment with fresh or dried cranberries, though I’m not exactly sure how it will turn out since I haven’t tried it with either of those ingredients.
I hope you enjoy my Nut-Free Cranberry Bread as much as we do!
Nut-Free Cranberry Bread
Ingredients
- ½ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 5 large eggs
- ½ cup coconut oil, melted
- ½ cup maple syrup
- 1 cup frozen cranberries
Instructions
-
Pulse together coconut flour, salt, and baking soda in a food processor
-
Pulse in eggs, coconut oil, and maple syrup
-
Remove blade from food processor, and stir in cranberries
-
Pour batter into (2) greased mini loaf pans
-
Bake at 350°F for 35-40 minutes
-
Cool and serve
Equipment
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Make sure to use the two mini loaf pans called for in this recipe, so that the loaves rise properly and bake all the way through. Another tip? Check out my Coconut Flour page so that you know the best type of coconut flour to use for perfect results. Unfortunately, there is quite a big disparity between the quality of different brands since natural ingredients such as coconut flour have come to market rather recently.
Here are some of my other easy nut-free paleo recipes:
