Description
We rounded up 27 of our favorite healthier quick breads for you in this collection. If there’s one quick bread recipe you absolutely need to make, it’s this Almond Cranberry Bread. It is refined sugar-free and filled with whole grains. It’s the perfect treat during the holidays and makes a great gift!
Ingredients
Scale
- 1 cup plus 2 tablespoons white whole-wheat flour
- 1 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, yolks and whites separated
- 1/3 cup organic canola oil or avocado oil
- 2/3 cup maple sugar or coconut sugar
- 1/2 cup fat-free milk, lactose-free if desired
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup cranberries, roughly chopped in food processor
- 1/4 cup sliced almonds
- 1 tablespoon turbinado sugar, optional
Instructions
- Preheat oven to 350ºF. Coat a 8.5×4.5×2.5-inch loaf pan with cooking spray.
- Whisk white whole-wheat flour, almond flour, baking powder, and salt in a medium bowl.
- Beat egg whites with a hand-held mixer on high until medium peaks form.
- Whisk egg yolks, oil, maple or coconut sugar, milk, vanilla, and almond extract in a large bowl. Add the almond flour mixture and stir to combine with a silicone spatula. Fold the egg whites into the batter until only a few streaks of whites remain. Fold in cranberries until just combined. Spread into the prepared baking dish. Top with almonds and turbinado (if using.)
- Bake until the bread has risen, is deeply golden brown and springs back when lightly touched on top, 45 to 50 minutes.
Notes
Storing Tip: Cover the bread with saran wrap and store at room temp for up to 3 days. Freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baked
- Cuisine: American