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
Serves:
Print Recipe
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°F for 35-40 minutes
  6. Cool and serve
This is my all-time favorite recipe! I made it to bring to Thanksgiving dinner. Didn’t tell anyone it was gluten-free till after they ate and raved over it!

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

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

40 responses to “Nut-Free Cranberry Bread”

  1. I love this recipe. But I have made a few changes that work better for me. I use 3 large eggs instead of 5, and add 2 flax eggs. I have also tried using raspberries and blueberries when I didn’t have cranberries. Finally I make the batter into muffins instead of loaves, and it works very well. Oh yes, I also use duck eggs instead of chicken eggs (which I am sensitive to). Delicious!

  2. Cooked this time with molasses instead of maple syrup in an 8×8 pan. Non-paleo husband said this was one of the best paleo baked goods I’ve made!

    • Rose, thanks for your comment! I’m so glad that your non-paleo husband said that this bread is one of the best paleo baked goods :-)

  3. I used 1/4 cup honey instead of the maple syrup, and cooked in an 8×8 pan for about 30 minutes. Turned out great!

  4. Is this bread able to be frozen? Are there any breads on your website or in any of your books that you know freeze well? I need to freeze some bread. Thanks :)

  5. this looks great and i can’t wait to try it. but why do you pulse the ingredients together in a food processor as opposed to just using a mixer? thanks!

  6. Elana,

    I have searched your website and am unable to find a plain oldefinition sandwhich bread made from coconut flour. I’ve also looked online, but I don’t like testing out recipes on other blogs because no everyone tests recipes like you do.

    I’ve attempted to use your base here, without sweetners and berries, but it seems to have a salty/eggy flavor which isn’t GREAT. NOT BAD, mind you. Just not great.

    Anyway, if you ever make a sandwhich bread without almond flour I’d love to make it!

  7. Hi Elana, i make this recipe a lot and it’s delicious. I was wondering if there was a similar recipe or if there was a way to use the same recipe but use something else besides cranberries? Thanks!

  8. 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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Recipes » Breads » Nut-Free Cranberry Bread