Flourless Cranberry Orange Loaf

Today we're making a one bowl, flourless, sugar free Cranberry Orange Loaf. By using fresh or frozen cranberries instead of sugar laden dried cranberries we are side-stepping the added sugar. This loaf offers a perfect blend of natural sweetness and tartness that is guilt free.

No ratings yet

Print Pin

Course: Breakfast, Snack

Cuisine: American

Keyword: cranberry loaf, cranberry orange loaf, loaf

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: slices

Calories: 187kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 9x5 bread pan
1 Medium bowl
1 food processor or blender

Ingredients

1 cup fresh or frozen cranberries (not dried cranberries)
2.5 cup almond flour
1/4 cup tapioca flour
1/4 cup monk fruit sweetener
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
4 eggs
1 tsp vanilla
1/2 orange juiced and zested

Instructions

Preheat the oven to 350 F.
Line loaf pan with parchment paper.
Add cranberries to a food processor or high speed blender. Pulse until cranberries are chopped finely. Set to the side.
In a large bowl, add your flours, monk fruit, baking powder, baking soda and cinnamon.
Create a well in the middle. Add eggs, vanilla, orange juice and zest. Stir using a wooden spoon until mixed well.
Stir in chopped cranberries.
Transfer to a loaf pan.
Bake 25-30 minutes. The edges should be golden brown.

Notes

Substitute maple syrup for monk fruit sweetener.

Substitute coconut flour for tapioca flour. Just be aware that your loaf may be less fluffy. lemon for orange

Use a lemon in place of an orange for juice and zest.

Nutrition