Cranberry Almond Bread

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

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Servings 1 loaf

Ingredients

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
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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:

Comments

101 responses to “Cranberry Almond Bread”

  1. I got so excited knowing you are coming to California, but you are going to Los Angles…..Sad face, I wish you were coming to awesome San Francisco.

  2. I’m curious about using dried fruit. I just began reading about Paleo and I thought dried fruit is not included.

    I have been cooking with your recipes for awhile – my book is nice and worn. Interesting in making this shift to Paleo how it’s back to the beginning for me.

    Thanks.

  3. I didn’t have all the ingredients soooo I substituted raw cashew paste for the almonds,and raisins for the apricots..the end result is fabulous, a couple of slices with goat butter or jam makes a wonderful breakfast. Thank you very much for your blog, it has bee invaluable!

  4. I’m not sure what has happened but for us, this bread has been a disaster. Inedible. I’ve checked the recipe and our steps four times and we’ve followed it exactly. It’s extremely salty and my youngest child says it tases like “Passover”? (we were invited to taste some Passover cultural cooking and I believe some of the baking items were from a box and tasted funny. maybe they used arrowroot too? I’m not sure). The ingredients were expensive and this was a terrible waste. No one has even been able to swallow a bite- they’ve all spit it out and sworn it off. I know my way around the kitchen but cannot imagine what’s wrong. Some of our favorite recipes are from this site. This did look wonderful out of the oven. The texture and flavor are such a shame. Thanks for the good intentions.

    • I am not a professional or anything, but I read her e book and two things she mentions is that the flour has to be a BLANCHED almond FLOUR, no unblanched and not a meal, and she mentions the use of the magic line loaf pan. I made sure to have everything she recommended to ensure a good finished product. Hope this helps, everything has turned out great for me,and I even tried the recipes in a toaster oven that has a baking component to it. :-) I usually have these types of ingredients around the house so the added expense was not there for me, plus she had some other recommendations in her book that helped reduce cost.

  5. Just made this tonight and let me just say it was OUTSTANDING! I added some ground cinnamon to it and a few extra cranberries and it turned out great! A little honey drizzle to my slice and it brought out all the flavors. Just ordered your almond cookbook and your new Paleo book! Can’t wait to enjoy more amazing recipes!

    P.S. My grandmother had a little loaf pan the size you called for so I’m lucky I have a grandmother that keeps everything. :)

    Thanks for inspiring me!

  6. I realy liked this bread, but the strangest thing happened. I replaced the almond butter with 2/4 cup sunflower-butter + 1/4 cup tahini + 1Tb olive oil and the bread turned out bright green!

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Recipes » Breads » Cranberry Almond Bread