clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
paleo cranberry orange bread featured image

Cranberry Orange Bread

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x


This gluten free paleo Cranberry Orange Bread recipe is aromatic with orange and warm spices, and subtly sweet. It has lovely sweet/tart flavor bursts thanks to fresh cranberries. And it’s easy to make, and perfect for breakfast or snack time!


  • 2 cups almond flour
  • 6 tablespoons arrowroot starch
  • 4 tablespoons golden flaxseed meal
  • 2 tablespoons tapioca starch
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 4 tablespoons coconut oil ((or ghee), melted and cooled slightly, plus more to grease the loaf pan)
  • 4 large eggs (lightly beaten)
  • 1/2 cup plain unsweetened almond “milk”
  • 1/2 cup coconut sugar
  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoons fresh orange zest
  • 1/2 cup walnuts (chopped)
  • 1/2 cup fresh cranberries (coarsely chopped)


  1. Preheat oven to 350F; generously grease an 8 1/2 by 4 1/2-inch loaf pan with ghee or coconut oil.
  2. Whisk together the almond flour, arrowroot starch, flaxseed meal, tapioca starch, cinnamon, salt, baking soda, and nutmeg in a large bowl.
  3. Whisk together the slightly cooled butter or coconut oil, eggs, almond “milk”, coconut sugar, vinegar, vanilla, and orange zest in a medium bowl.
  4. Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix. Fold in the walnuts and cranberries.
  5. Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes in a metal pan.
  6. Cool completely on a wire rack before slicing and serving.


  • Store wrapped at room temperature for 2 days. After 2 days, store any leftovers wrapped in the fridge for up to 3 days more.
  • Recipe yields 1 loaf; cut it into 12 slices and 1 slice is 1 serving.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast, Brunch, Dessert, Snack
  • Cuisine: American


  • Calories: 257
  • Sugar: 5
  • Sodium: 262
  • Fat: 20
  • Saturated Fat: 6
  • Carbohydrates: 17
  • Fiber: 3
  • Protein: 7
  • Cholesterol: 55

Keywords: Cranberry Orange Bread, Cranberry Orange Bread Recipe, Orange Cranberry Bread