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:
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ali says
must make tomorrow! thanks! Is this bread on the moister side, it looks like it.
Annelise says
baked the almond cranberry bread. came out perfect! thanx for the recipe!
Yvonne says
What could I use instead of arrowroot powder? 1 egg? Gr Yvonne
jrl says
Cornstarch, or I believe tapioca flour may also be an alternative
Michele says
Added a little ORANGE ZEST for a little zing! Delicious !!
Caroline says
I will definitely have to try the orange zest! I have some orange infused cranberries that I have on hand..I bet this would be amazing.
Sally says
I finally made the time to bake this and the Paleo Breakfast Bread. It is delicious – the first time I have enjoyed bread this much in a long, long time! It is great with a cup of tea in the afternoon as a little ‘pick-me-up’ (I had to work very hard to limit myself to 2 slices today!). I baked the Paleo Breakfast Bread as muffins and they also turned out wonderfully. Thank you for your hard work with these recipes!
julie says
I (we ) love LOVE your cookbook! The sesame crackers are more enjoyable than Doritos ever were. I could go on. The cookies, lemon bars, cupcakes, etc. We keep the broken cookies for granola. Pure delight to use each time. julie
Kristin says
I think I will bake this bread and then slice it very thin and rebake it to make crackers or crisps. I will add kalamata olives and fig to the bread. We will see!
ruth says
Did you try this? How did it work? This is exactly what I was looking for after finding a gluten flour recipe of the same type.
ANNA says
Is anyone concerned that the pan recommended is aluminum? I’ve read that contributes to Alzheimer’s.
Has anyone found a pan this size that is glass or ceramic?
Or if aluminum is not a problem for cooking I’d love to see the data.
Mary Fitzpatrick says
Amazon.com has an annodized aluminum pan this size (different brand at half the price of Magic Pan) that keeps aluminum from leeching into your baked goods. Alumimum is also not good to use if you are celiac.
AnnieB says
Based on the comments above, I added 2 T coconut oil (to combat the reported dryness) orange zest (because I love cranberry and orange together) and 1/4 c erythritol for sweetner. It is pretty dense, but great after cooling and refrigerating for several hours and spread with cream cheese, IT’S GLORIOUS! Haven’t had a failure with these recipes yet.
Risa says
I just can’t follow a recipe ;)
I owned this with some changes and they are great. No sesame seeds so I used macadamia chopped. Had a jar of sunflower butter so I used it instead of the almond butter. Used avacodo for oil.
All done mixing and just had to add in some really small rice, no milk chocolate chips and that led to fresh orange rind.
It looked like cookie dough and my need for instant gratification gave way to scooping out two medium chunks and cooked at 350 for 12 minutes. Cookies, it makes cookies! They were delicious and now the large muffins are cooking.