Nut-Free Cranberry Bread

Nut-Free Cranberry Bread

Nut-Free Cranberry Bread is a fabulous paleo bread recipe with 7 ingredients. We love making this bread at Thanksgiving. We also make it over the holidays for our friends with nut allergies. Many paleo bread recipes use almond flour. I made this gluten-free bread with coconut flour for my readers that are nut-free.

In addition to being great for folks with nut allergies, my Nut-Free Cranberry Bread is perfect for those that love cranberries. Tart and super sour, cranberries are also amazingly nutritious.  For this recipe, I use frozen cranberries –you could experiment with fresh or dried cranberries, though I’m not exactly sure how it will turn out since I haven’t tried it with either of those ingredients.

I hope you enjoy my Nut-Free Cranberry Bread as much as we do!

Nut-Free Cranberry Bread
Ingredients
Instructions
  1. Pulse together coconut flour, salt, and baking soda in a food processor
  2. Pulse in eggs, coconut oil, and maple syrup
  3. Remove blade from food processor, and stir in cranberries
  4. Pour batter into (2) greased mini loaf pans
  5. Bake at 350° for 35-40 minutes
  6. Cool and serve

Make sure to use the two mini loaf pans called for in this recipe, so that the loaves rise properly and bake all the way through. Another tip? Check out my Coconut Flour page so that you know the best type of coconut flour to use for perfect results. Unfortunately, there is quite a big disparity between the quality of different brands since natural ingredients such as coconut flour have come to market rather recently.

Here are some of my other easy nut-free paleo recipes:

Comments

  1. Mountain Mama says

    Hi Elana, I see this is an old post but I love your breads in general and I needed something that was nut-free. So I made this cranberry bread using coconut flour from Natural Grocers. I don’t have 2 mini-loaf pans so I baked it in a 9″ square pan. Figured the square inch area was close (74sq.in versus 81sq.in.) which would give mine a little less height but still cook through. The bread looks wonderful out of the oven about 2in height. We will serve it up for breakfast tomorrow morning. I have high hopes for the flavor.

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