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
- ½ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 5 large eggs
- ½ cup coconut oil, melted
- ½ cup maple syrup
- 1 cup frozen cranberries
- Pulse together coconut flour, salt, and baking soda in a food processor
- Pulse in eggs, coconut oil, and maple syrup
- Remove blade from food processor, and stir in cranberries
- Pour batter into (2) greased mini loaf pans
- Bake at 350°F for 35-40 minutes
- Cool and serve
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:
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I have made this recipe several times and each time it has turned out wonderfully! I didn’t tell my family that it was gluten free, only that it was nut-free (because my son has nut allergies). They all loved how incredibly moist and tasty it was and were so surprised that it was also dairy free! This is officially my favorite go-to healthy treat recipe! Thanks so much for sharing it <3
Roxana, I’m so happy to hear that your family loves this bread and had no idea it was gluten-free and dairy-free!
Also, just in case others might consider this swap… I have used dried cranberries (because it’s difficult for me to find frozen) and the recipe still turns out just marvelous!
Gonzalo Fuentes says
please, tell me
1 cup off coconut flour how many grams has?
the same with other ingrdients?
do you have all this in detail?
Gonzalo, thanks for your comment! I haven’t measured that out by weight so not sure :-)
Efrat Danon says
Thank you very much for all your amazing recipes!
Do you think it might be possible to swap coconut oil with olive oil in this one (for a more savoury taste?). I’m planning on trying this without the cranberries.
Efrat, I haven’t tried that so not sure. I have many savory bread recipes on the website that you might like:
I’ve made this with success before, but this time it was too oily. I’m wondering if it is because I used homemade coconut flour that may have had a higher oil content. I also didn’t have a food processor to use which may have been part of the problem. Do you know of a way to make this without using any appliances except for the oven?
Thanks ; )
Debbie, this definitely won’t work with homemade coconut flour. I haven’t tried altering the method of this recipe, if you do experiment I hope you’ll stop back by and let me know what you figure out :-)
Sandra Darling says
I love your bread and muffin recipes! Can I use unsweetened apple sauce in place of the maple syrup? I’m sensitive to sugars. Thank you!
Sandra, I haven’t tried that so not sure. Here’s a link to my Keto Recipes page for you:
And here’s a link to my Keto Blueberry Lemon Bread for you:
Should the coconut oil be melted or not?
Thank you so much… big fan.
Sarah, thanks for your incredibly sweet comment and your question! I am going to update the recipe to state that the coconut oil is melted :-)
I guessed correctly then! In the past week (oh my gosh, not even a full week) my family has devoured 3 batches of this…. another winner recipe of yours!!
Sarah, thanks for letting me know this recipe is another winner!
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! I always make this in mini-loaves (6 to a tin) or muffins, then freeze them. They thaw quickly and stay as moist and yummy as ever. Thanks so much, Elana. This recipe helped me give up my “Baker’s daughter’s family-craving” for good old fashioned yeast wheat, and rye, breads. What a world of difference it has made in my health and outlook on life. Thank you, thank you, thank you.
Pamela, thanks so much for your incredible comment! I’m so glad to hear that everyone at Thanksgiving dinner raved over this bread :-)
I have tried this twice and both times the dough was lumpy and not enough to spread between two pans. Anyone have any ideas?
S, thanks for your comment! This is what typically happens when you use an egg substitute in this recipe :-)