Almond Flour Cranberry Orange Bread

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

Course Dessert

Cuisine American, Canadian

Keyword almond flour, bread, cranberry orange, dairy-free, gluten-free

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 356kcal

Author Leanne

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.

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 ½ cup (70 grams) of powdered sugar with 2-4 teaspoons freshly squeezed orange juice.