This Paleo Cranberry Almond Bread recipe is packed with nuts and dried fruit and is my own healthy gluten-free version of muesli bread.
Studded with dried apricots and cranberries, as well as crunchy bites of almonds, and sunflower, pumpkin, and sesame seeds, this easy gluten-free bread recipe is a fabulous every day bread, but also great for special occasions. Many fans tell me that they serve this as an Easter bread or as a healthy Christmas fruitcake. Made with low-carb almond butter, this is a flourless bread recipe that can be thrown together in just a few minutes!
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
We slice this Cranberry Almond Bread and enjoy it as a jazzed up base for Turkey Club Sandwiches. We also love it toasted and dipped in olive oil, with a side of eggs, for a delicious paleo breakfast. Personally, I like Cranberry Almond Bread toasted and smothered in my homemade goat cheese.
I developed this Paleo Cranberry Almond Bread for the Almond Board of California to promote healthy and delicious eating. I’m working with the Almond Board because I love almonds. They are a superfood and of course one of my favorite things to nibble on. In fact, I like almonds so much that I wrote an entire book about them, The Gluten-Free Almond Flour Cookbook which uses almonds in all of its recipes!
Here are some of my other paleo bread recipes that use almonds for you: