Moist & Flavorful Gluten-Free Almond Flour Cranberry Orange Bread: An Easy Dairy-Free Recipe for All Seasons
Prepare to fall in love with this incredible Almond Flour Cranberry Orange Bread! It’s a beautifully tender and moist loaf, generously studded with tart, juicy cranberries and infused with vibrant, fresh orange flavor. What makes it even more remarkable? It’s super simple to whip up with just 9 essential ingredients and is naturally gluten-free and dairy-free, making it a perfect treat for almost everyone. Whether you’re looking for a delightful breakfast, an afternoon snack, or a festive holiday dessert, this bread is sure to impress with its irresistible taste and texture.
Every autumn, a wonderful tradition unfolds: my husband’s coworker generously provides me with an abundance of fresh cranberries. This year, my baking inspiration immediately turned to creating the ultimate cranberry orange cake. My primary goal was to develop a recipe that perfectly balances the sweet and tangy notes of these classic fall and winter flavors.
To my absolute delight, this recipe achieved perfection on the very first attempt! This means I now have plenty of cranberries remaining to experiment with other beloved recipes, such as this rich chocolate cranberry bundt cake and my comforting cranberry oatmeal muffins. It’s always a joy when a recipe exceeds expectations and leaves room for more delicious creations!
This delightful cranberry orange bread is actually an inspired adaptation of my popular almond flour orange cake. The core difference lies in its presentation and additions: it’s baked in a convenient loaf pan, and a generous 1 1/2 cups of vibrant fresh cranberries are folded into the batter, transforming it into a seasonal sensation. The base recipe’s success truly shines through in this delicious variation.
If you’re a fan of citrusy flavors combined with the unique texture of almond flour, you’ll certainly want to explore my other recipes. Don’t miss out on this bright and zesty almond flour lemon cake, the subtly textured almond flour lemon poppy seed cake, or the tropical-inspired almond flour coconut lime cake. Each offers a unique spin on gluten-free baking, showcasing the versatility of almond flour.
Table of contents
- What makes this almond flour cranberry orange bread so good?
- Ingredients and substitutions
- How to make almond flour cranberry orange bread
- Measuring ingredients for perfect results
- Storage and freezing tips
- Key recipe tips for success
- Recipe FAQs
- More delightful cranberry recipes
- More almond flour holiday recipes
What Makes This Almond Flour Cranberry Orange Bread So Good?
- Irresistible Flavor Combination: The classic pairing of tart cranberries and bright orange zest is truly the star of this bread. It creates a harmonious balance of sweet and tangy flavors that instantly evokes the festive spirit of the holidays, making it one of my absolute favorite flavor profiles for Christmas and beyond. The vibrant citrus cuts through the richness, while the cranberries provide delightful bursts of fruitiness.
- Remarkably Moist and Tender: Thanks to the inclusion of almond flour, this bread boasts an incredibly moist and tender crumb that stays fresh for days. This quality makes it an ideal make-ahead treat, perfect for busy holiday preparations or for simply enjoying throughout the week. You can prepare it in advance, store it in an airtight container at room temperature, and savor its delightful texture for 4-5 days.
- Naturally Sweet with Optional Glaze: This bread is perfectly sweet on its own, meaning you don’t necessarily need an extra glaze. However, for those who appreciate an added touch of elegance and sweetness, a simple orange-infused powdered sugar glaze can elevate it into a truly stunning holiday dessert. The choice is yours, depending on your preference and the occasion!
- Versatile for Any Occasion: Its versatility is truly one of its strong suits. While it undoubtedly shines as a festive holiday dessert, its comforting flavors also make it ideal for more casual moments. Enjoy a slice with a warm cup of tea or coffee as a cozy afternoon snack. And if I’m being completely honest, there’s no better way to start your day than with a slice for breakfast – it’s a pure morning delight!
- Effortless to Make with Minimal Cleanup: You’ll love how straightforward this recipe is. It requires just 9 simple ingredients and comes together with minimal fuss. Forget the bulky electric mixer – all you need are a few bowls, a whisk, and a spatula. This makes it a perfect recipe for bakers of all skill levels, ensuring a delicious outcome without a complicated process.
Essential Ingredients and Thoughtful Substitutions
Below, you’ll find a detailed overview of the key ingredients required for this delicious bread, along with recommended substitutions to help you adapt the recipe to your needs. For precise quantities, please refer to the comprehensive recipe card located at the very end of this post.
- Almond Flour – The foundation of this gluten-free bread is blanched almond flour. It is crucial to use blanched almond flour, which means the almond skins have been removed before grinding. This results in a much finer, lighter texture, essential for creating the soft, tender crumb that makes this cake so delightful. I strongly advise against using almond meal, as its coarser texture (due to the skins being left on) will yield a denser, less refined bread.
- Cranberries – For the best flavor and juiciness, fresh cranberries are highly recommended. Their natural tartness is a perfect counterpoint to the sweet orange. If fresh cranberries are not available, frozen cranberries can be used as a suitable alternative. Simply add them directly to the batter without defrosting, but be prepared to extend the baking time slightly to account for the extra moisture and chill.
- Orange – One large naval orange should provide sufficient zest and more than enough juice for this recipe. When zesting your orange, carefully ensure you only grate the bright orange outer layer, avoiding the white pith underneath. The pith is quite bitter and can impart an undesirable flavor to your bread. Since some oranges yield more zest than others, I often purchase two just to be safe, ensuring I have enough of this crucial aromatic ingredient.
- Eggs – You will need 4 large eggs, and it’s important that they are at room temperature. While this might seem like a substantial number, these eggs play multiple vital roles in gluten-free baking: they contribute significantly to the loaf’s rise, act as a primary binding agent to hold the ingredients together, and infuse the bread with essential moisture, preventing it from drying out.
- Oil – My preferred choice for most of my baked goods, including this one, is extra virgin olive oil due to its subtle flavor and moistening properties. However, you have excellent alternatives if olive oil isn’t your preference or readily available. Good quality regular olive oil, avocado oil, or a neutral vegetable oil will all work beautifully, ensuring your bread remains wonderfully moist.
- Cane Sugar – Half a cup of cane sugar is incorporated to provide just the right amount of sweetness, balancing the tartness of the cranberries beautifully. This amount ensures the bread is sweet enough to be a treat without being overly sugary. Granulated sugar can be used as a direct substitute if cane sugar is not on hand; when making this substitution, I highly recommend using a kitchen scale and substituting by weight rather than by cup measurements for accuracy.
- Vanilla Extract – I typically use pure vanilla extract to enhance the overall flavor profile with its warm, aromatic notes. For an intensified orange flavor, especially if you want to make the citrus truly pop, you can substitute vanilla with a good quality orange extract. Remember, orange extract is potent, so a little truly goes a long way to achieve that bright, concentrated citrus essence.
- Baking Powder – This leavening agent is absolutely essential for giving the bread its desirable lift and light texture. For the most effective results, always ensure your baking powder is fresh. Expired or old baking powder can significantly impact the rise, leading to a denser loaf.
- Salt – A pinch of salt might seem minor, but it’s a powerful flavor enhancer. I use fine sea salt, which dissolves easily and distributes evenly. However, kosher salt or regular table salt can also be used. Salt plays a crucial role in balancing the sweetness of the sugar and brightening all the other flavors in the bread, preventing it from tasting flat.
How to Make Perfect Almond Flour Cranberry Orange Bread
Below is a brief, step-by-step visual guide to making this delightful cranberry orange loaf, complete with illustrative photos. For the full, detailed instructions and ingredient list, please refer to the comprehensive recipe card at the very end of this post.
Measuring Ingredients for Perfect Results
Achieving the perfect texture and consistency in baking, especially with gluten-free flours like almond flour, hinges significantly on accurate ingredient measurement. While US cup measurements are provided in the recipe card for convenience, I highly recommend using weight and volume measurements for greater precision. If you see grams (g) listed, a kitchen scale is your best friend; it ensures exact quantities and consistent results every time. For milliliters (ml), a liquid measuring cup is ideal. Smaller quantities of ingredients, such as baking powder, salt, vanilla, zest, and juice, are typically given in teaspoons and tablespoons, where level measurements are crucial. Precise measurement prevents common baking issues like dry or crumbly bread, ensuring your almond flour cranberry orange bread turns out perfectly moist and tender.
Storage and Freezing Tips for Freshness
One of the fantastic advantages of using almond flour in this bread is how wonderfully moist it stays for an extended period. Typically, we keep our bread stored in an airtight container at room temperature, where it will maintain its delicious freshness for 4-5 days. If you wish to extend its shelf life even further, you can store it in the refrigerator. This can add a few extra days of freshness, especially in warmer climates.
For longer-term storage, freezing is an excellent option. To freeze the entire loaf, first ensure it has cooled completely to room temperature. Then, wrap it tightly and securely in several layers of plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. Place the well-wrapped loaf into a freezer-safe container or bag. When properly stored, it will last for up to 3 months in the freezer. You can also slice the bread before freezing, which is convenient for grabbing individual portions. However, do note that sliced bread tends to dry out slightly faster in the freezer compared to a whole loaf. To enjoy, simply defrost at room temperature for a few hours, or warm individual slices gently in a toaster oven. Either way, you’ll have a delightful treat ready when you are.
Key Recipe Tips for Success
- Choose the Right Almond Flour: For that perfectly soft and tender crumb, it is absolutely essential to use fine blanched almond flour. This type of flour is made from almonds that have had their skins removed before being ground into a very fine powder. Avoid using almond meal, which is typically coarser and includes the almond skins, as it will result in a denser, less delicate texture in your bread.
- Accurate Flour Measurement is Crucial: If you don’t own a kitchen scale (which is highly recommended for baking accuracy), it’s vital to measure your almond flour using the “spoon and level” method. This involves lightly spooning the flour into a dry measuring cup until it’s overflowing, then using a straight edge (like the back of a knife) to level off the excess. Scooping flour directly from its container can compact it, leading to significantly more flour than intended, which will result in a dry and heavy bread.
- Ensure Room Temperature Ingredients: For optimal emulsification and a well-risen, cohesive batter, make sure your eggs are at room temperature. Cold eggs can cause the butter and oil to seize, leading to a lumpy batter and a less even bake. Since I typically store my almond flour in the fridge to keep it fresh, I also make sure to bring it to room temperature before baking to ensure all ingredients blend seamlessly.
- Proper Orange Zesting: Before you begin zesting your orange, give it a thorough wash and dry. Any moisture on the skin can cause the zest to clump, making it harder to work with. I find that oranges taken directly from the refrigerator are firmer and easier to zest, allowing for a cleaner grate of the outer peel. Remember to only zest the vibrant orange part of the peel, avoiding the bitter white pith underneath.
- Prepare Your Loaf Pan Adequately: To guarantee an easy release and perfectly shaped loaf, I always recommend thoroughly greasing the bottom and sides of your loaf pan. Then, line it with a piece of parchment paper, allowing it to slightly overhang on the longer sides. This creates “handles” that make it incredibly simple to lift the fully baked bread out of the pan and transfer it to a wire rack to cool without any sticking or damage.
- Patience is Key – Let It Cool Completely: Almond flour breads, like many quick breads and cakes, require time to cool down and fully set their structure. If you’re tempted to slice into the bread while it’s still warm, you’ll likely find it crumbly and difficult to cut neatly. Allow it to cool completely on a wire rack – this patience will be rewarded with perfectly firm, sliceable, and delicious portions.
- Consider a Delicious Glaze: While this cranberry orange bread is wonderfully flavorful on its own, if you desire an extra touch of sweetness and a beautiful presentation, a simple orange glaze is a fantastic addition. To make it, whisk together 1/2 cup (70 grams) of sifted powdered sugar with 2-4 teaspoons of freshly squeezed orange juice. Adjust the amount of juice until you achieve your desired glaze consistency – from a thin sheen to a thicker, opaque topping.
Recipe Frequently Asked Questions
This recipe is specifically developed as an almond flour bread, designed to leverage the unique properties of almond flour, which include its high fat and moisture content and its distinct tender texture in baked goods. Therefore, I have not tested it with other flours. I strongly advise against a direct 1:1 substitution with traditional wheat flours or other gluten-free flour blends, as the baking chemistry is very different, and you would likely not achieve the same desired results in terms of rise, moisture, or texture.
Converting this recipe to be fully vegan would require replacing the four large eggs specified in the recipe. While various egg substitutes exist, I have not personally tested this recipe with any vegan alternatives. Given that the recipe calls for a significant number of eggs, which provide crucial structure, moisture, and leavening in gluten-free baking, I cannot guarantee that an egg replacement would yield a loaf with the same impressive rise, tender moisture content, or overall cake-like texture. Experimentation would be necessary, and results may vary.
While I generally prefer the vibrant texture and burst of fresh cranberries, you can certainly use frozen cranberries if fresh ones are unavailable. The key is to add the frozen cranberries directly to the batter without defrosting them first. This prevents them from bleeding too much color into the batter and becoming mushy. Be aware that using frozen cranberries will typically add an extra 10-15 minutes to the baking time, as the batter will be colder. When I tested this, the loaf required around 65 minutes to bake thoroughly. Always test for doneness by inserting a toothpick into the center – it should come out clean. Keep in mind that the extended baking time might also result in a slightly darker crust.
Although I haven’t specifically tested this variation, using dried cranberries should work in this recipe. However, dried cranberries are considerably sweeter and less tart than fresh ones, and they also have a different texture. To account for this, I would recommend reducing the amount of cranberries to approximately 1 cup (instead of 1 1/2 cups) to maintain the flavor balance and prevent the bread from becoming overly sweet or dense. You might also consider plumping them slightly in warm orange juice for a few minutes before adding them to the batter.
This cranberry orange bread is specifically optimized for an 8.5 x 4.5 inch loaf pan, yielding the best height and texture. While you can certainly use a larger 9×5 inch loaf pan, you’ll need to adjust the baking time. When tested in a 9×5 inch pan, the loaf was typically ready in about 45 minutes, meaning you’ll likely reduce the baking time by approximately 8-10 minutes. Do note that the resulting loaf will also not be as high due to the increased surface area. Although untested by me, this recipe should also adapt well to a 9-inch round cake pan. If using a round cake pan, anticipate reducing the baking time by a more significant margin, roughly 15-20 minutes, as cakes bake faster in wider, shallower pans. Always use the toothpick test to confirm doneness.
More Delightful Cranberry Recipes
- Cranberry Pistachio Cocoa Cookies
- Cranberry Orange Thumbprint Cookies
- Easy Cranberry Rolls (No Yeast)
- Cranberry Chocolate Chip Cookie Bars
More Almond Flour Holiday Recipes to Enjoy
- Moist Almond Flour Carrot Cake
- Delicious Almond Flour Apple Cake
- Festive Almond Flour Christmas Blondies
- Spiced Almond Flour Pumpkin Cake
- Cozy Almond Flour Gingerbread Cake
If you decide to bake this wonderful Almond Flour Cranberry Orange Bread, I would absolutely love to hear your thoughts and experiences! Please share your feedback in the comments section below. Your insights and culinary adventures are always appreciated!
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Almond Flour Cranberry Orange Bread
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- Author: Leanne
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 slices
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free, Dairy Free
Description
This Gluten-Free Almond Flour Cranberry Orange Bread is made with just 9 simple ingredients and is bursting with juicy, tart cranberries and refreshing fresh orange flavor. It’s perfectly moist, dairy-free, and ideal for any occasion!
Ingredients
- 2 1/2 cups (260g) blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 large eggs, room temperature
- 1/2 cup (120g) cane sugar
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons freshly grated orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (155g) fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 8.5 x 4.5 inch loaf pan by thoroughly greasing the bottom and sides, then lining it with a piece of parchment paper that slightly overhangs the longer edges for easy removal.
- In a medium-sized mixing bowl, combine the blanched almond flour, baking powder, and fine sea salt. Whisk these dry ingredients together thoroughly until they are uniformly combined, ensuring the leavening agent is evenly distributed.
- In a separate, larger mixing bowl, add the room temperature eggs, cane sugar, extra virgin olive oil, freshly grated orange zest, freshly squeezed orange juice, and vanilla extract. Whisk vigorously until the mixture is smooth, well combined, and slightly lighter in color.
- Carefully add the bowl of whisked dry ingredients to the wet mixture. Using a spatula, gently fold the ingredients together until they are just combined. Be careful not to overmix the batter; overmixing can lead to a denser texture.
- Add the fresh cranberries to the batter. Gently fold them in until they are evenly distributed throughout the mixture. Again, avoid overmixing to maintain the tender crumb of the bread.
- Pour the prepared batter evenly into your greased and lined loaf pan. If necessary, use an offset spatula or the back of a spoon to smooth out the top of the batter, ensuring an even bake.
- Place the loaf pan in the preheated oven and bake for 50-55 minutes. The bread is done when a wooden skewer or toothpick inserted into the very center comes out clean or with only a few moist crumbs attached.
- Once baked, remove the pan from the oven and let the bread cool in the pan for 10 minutes. This allows it to firm up before handling. After 10 minutes, use the parchment paper overhang to gently lift the bread out of the pan and transfer it to a wire rack to cool completely. Slicing warm bread can cause it to crumble, so patience is key!
Notes
- For optimal texture and a light, tender crumb, always use fine blanched almond flour. Avoid almond meal, which contains almond skins and results in a coarser, heavier bread.
- Frozen cranberries can be used directly from the freezer; do not defrost them. However, be prepared to extend the baking time by approximately 10-15 minutes, as the colder berries will affect the baking process.
- If you do not have a kitchen scale for precise measurement, use the “spoon and level” method for your almond flour: gently spoon flour into the measuring cup and level off with a straight edge. Scooping directly can compact the flour, leading to a dry loaf.
- Bringing eggs (and almond flour if stored in the fridge) to room temperature ensures that all ingredients combine smoothly, leading to a more consistent batter and better rise in your bread.
- Greasing the pan and lining it with parchment paper that overhangs slightly makes removing the baked bread incredibly easy and prevents sticking, preserving its beautiful shape.
- While this bread is delicious without it, an optional glaze can be made by whisking 1/2 cup (70g) of sifted powdered sugar with 2-4 teaspoons of fresh orange juice. Adjust the juice quantity to achieve your desired consistency.
- For more detailed advice, troubleshooting tips, and ingredient insights, refer to the in-depth sections above the recipe card. These sections provide valuable context to help ensure your baking success.