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Paleo Cranberry Orange Bread Sliced on Bread Board

Cranberry Orange Bread with Walnuts (Paleo)

Cranberry Orange Bread with Walnuts is aromatic with orange and warm spices, and subtly sweet with a lovely contrasting sweet/tart flavor thanks to fresh cranberries. It’s perfect for breakfast or snack time!
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 servings
Calories 257kcal



  • Preheat oven to 350F; generously grease an 8 ½ by 4 ½-inch loaf pan with ghee or coconut oil.
  • Whisk together the almond flour, arrowroot starch, flaxseed meal, tapioca starch, cinnamon, salt, baking soda, and nutmeg in a large bowl.
  • Whisk together the slightly cooled butter or coconut oil, eggs, almond “milk”, coconut sugar, vinegar, vanilla, and orange zest in a medium bowl.
  • 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.
  • 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.
  • 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.


Serving: 1slice | Calories: 257kcal | Carbohydrates: 17g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 262mg | Potassium: 64mg | Fiber: 3g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg