Can you make this bread with a different kind of flour?

This is meant to be an almond flour bread, so I haven't tested it with any other flours. I don’t recommend a 1:1 substitution with other flours as almond flour has a high fat and moisture content and unique texture in cakes.

Can this cranberry loaf be made vegan?

To make this cake vegan, you would need to replace the eggs with an egg substitute, which I have not tested. As the recipe calls for 4 eggs, I'm not sure an egg replacement would result in the same rise, moisture content and cake texture.

Can you use frozen cranberries instead of fresh?

I prefer to make this bread with fresh cranberries, but you can use frozen in a pinch. Just add the frozen cranberries to the batter (don't defrost) and add an extra 10 minutes to the baking time. When I tested it, the loaf took 65 minutes to fully bake. Be sure to test for doneness with a toothpick. Keep in mind the loaf will also brown a little more due to the extra baking time.

Can you use dried cranberries instead of fresh?

I haven't test this, but it should work. As dried cranberries are sweeter than fresh, I would reduce the amount of cranberries to 1 cup.

Can a different size pan be used for this recipe?

This bread turns out best in an 4.5 x 8.5 inch loaf pan. You can make it in a 9x5 loaf pan, but you'll need to reduce the baking time by about 8-10 minutes. When I tested it, the loaf was ready in 45 minutes. The resulting loaf will also not be as high. While I haven't tested it, this cake should also work in a 9-inch round cake pan. You'll just need to reduce the baking time by about 15- 20 minutes.

Almond Flour Cranberry Orange Bread

Description

This Gluten-Free Almond Flour Cranberry Orange Bread is made with just 9 ingredients and packed with juicy cranberries and fresh orange flavor!

Ingredients

2 1/2 cups (260g) blanched almond flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
4 large eggs, room temperature
1/2 cup (120g) cane sugar
1/4 cup (60ml) extra virgin olive oil
2 tablespoons freshly grated orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon vanilla extract
1 1/2 cups (155g) fresh cranberries

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Instructions

Preheat oven to 350F. Grease a 4.5 x 8.5 inch loaf pan and line it with slightly overhanging parchment paper.
In a medium-sized bowl, whisk together the almond flour, baking powder and salt.
In a separate large bowl, whisk together the eggs, sugar, oil, orange zest, juice and vanilla.
Add the dry ingredients to the wet mixture and stir until just combined.
Fold in the cranberries, being careful not to over mix.
Pour the batter into your prepared pan and smooth out the top with an offset spatula, if necessary.
Bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool in the pan for 10 minutes before lifting out of the pan and transferring to a wire rack to cool completely.

Notes

For the best texture, make sure you are using fine blanched almond flour and not almond meal, which is ground almonds without the skins removed.
You can use frozen cranberries, but you’ll need to add an extra 10 minutes to the baking time.
If you don’t have a kitchen scale, I recommend measuring your flour using the spoon and level method with a dry measuring cup. If you measure your flour by scooping it out of your flour container, it will be packed and you’ll end up with too much for the bread.
To ensure the batter comes together easily, make sure you bring your eggs to room temperature. I store my almond flour in the fridge, so I normally bring that to room temperature too.
I like to grease the bottom and sides of a loaf pan and then line it with slightly overhanging parchment paper. This makes it easy to lift the cake out of the pan and transfer to a wire rack to cool.
While I prefer this cake without a glaze, if you’d like to make it sweeter, you can make a glaze by whisking together 1/2 cup (70 grams) of powdered sugar with 2-4 teaspoons freshly squeezed orange juice.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.