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!
Cranberry Almond Bread
Ingredients
- ¾ cup creamy roasted almond butter, at room temperature
- 2 tablespoons olive oil
- 3 large eggs
- ¼ cup arrowroot powder
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup dried apricots, chopped into ¼ inch pieces
- ½ cup dried cranberries
- ¼ cup raw sesame seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds, plus 2 tablespoons to sprinkle on top
- olive oil for greasing
- blanched almond flour (not almond meal) for dusting
Instructions
- In a large bowl, blend almond butter, olive oil, and eggs with a hand blender until smooth
- In a medium bowl, combine arrowroot powder, salt, and baking soda
- Blend arrowroot mixture into wet ingredients until thoroughly combined
- Fold in apricots, cranberries, seeds, and sliced almonds
- Grease a 7.5 x 3.5 inch magic line loaf pan with olive oil and dust with almond flour
- Transfer batter into loaf pan and sprinkle remaining sliced almonds on top
- Bake at 350°F for 40-50 minutes until a knife inserted into center comes out clean
- Let bread cool in pan for 1 hour, then serve
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:
resonnant says
Where do you find these size pans? I can’t find them anywhere so I can’t make the bread until I do. Suggestions on where to shop for them are welcome. :)
Mary Fitzpatrick says
I found this exact size pan on Amazon.com. But instead of the Magic Pan brand, I found another brand (anodized, so no chance of aluminum leaching into your baked goods) for the half the price. It works beautifully. Wish I would have bought two!
Alicia says
I made this last night and ate it today with some goats cheese and turkey! It was the perfect flavor combination and was so festive, as Thanksgiving is approaching next week. I have a Celiac relative coming to my home for the holidays, so I will be making this for her!
Cynthia says
Great bread! It’s quite salty if eaten alone but it’s perfect with some sort of fruit preserves on it. I will half the salt next time. I cooked the bread on the bottom rack for exactly 35 minutes and then moved it to the middle rack for the last 5 minutes and it came out just perfect. Thank you for the awesome recipe. I bought your book sometime in January but have misplaced the book somewhere so I’ve been coming here for your recipes. Thank you for sharing your awesome recipes!
Sara @ This Mom Loves... says
I can’t wait to try this recipe. We just went completely grain-free this year and I really miss the treats. This really was a great find. Thank you.
Abigail says
I’ve only ever used fresh cranberries :) Dried are always sweetened.
Shelby says
Could I use fresh cranberries instead of dried ones?
Laura @ Family Spice says
Although this was a bit on the dry side, it’s great with a bit of cream cheese and a drizzle of honey, jam or agave nectar. I like that you can control the amount of sweetener to your treat. Unfortunately, many quick breads are too sweet and are more like cakes. We need to detox our taste buds and reduce our sugar intake. This bread is great with my morning tea!
Kirsten says
I think that this would be really fun to make with my mom. We are always looking for new gluten free recipes to make.
Lindie says
I have all the ingredients now but am concerned that maybe almond flour was left out. Seems to me a loaf of this needs more than a 1/4 cup of arrowroot.
Levee says
First attempt at GF baking although as a teen I was employed in a bakery that specialized in GF products. Am also concerned about the lack of flour… Recipe says “pour” the batter into pan…? Could not have done so ever as dough rather thick and not at all fluid. Loaf is currently in the oven and I am anticipating a taste if this beautiful looking bread. Will post results once complete.
Momma Mindy says
I love almonds, too, so I am doubly thankful I found your blog since we recently discovered some wheat/gluten issues in our family. I can hardly wait to try this recipe! It looks amazing. Thank you for sharing your talents and your recipes.