almond cranberry bread
This almond cranberry bread is a healthy, refined sugar-free and whole grain recipe that makes a super holiday gift from the kitchen. It is also a kid-friendly snack for after school, or perfect to bring along if you are going to visit friends or family over the holidays.
Thank goodness the challenge for this month’s Recipe Redux was to make a healthier quick bread, or this quick bread recipe would still be back in the depths of my imagination, never to grace ovens the world over.
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The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
Now, I know saying things about “gracing ovens” and such sounds a bit grandiose. But this almond cranberry bread IS grand. It’s stupendous!
For real, this almond cranberry quick bread is officially my new favorite quick bread recipe. Don’t tell the Sweet Potato Praline Bundtlettes or the Pumpkin Eggnog Bread that I said so, but I really heart this bread. Like, I want to go steady with it—heart it.
Creating This Quick Bread Recipe
This quick bread is almost cake-like in its texture. In fact, the first version of it that I made was so sweet and cake-like I felt guilty calling it bread, since really it WAS cake. I had to pull back a bit so I could put my healthy stamp of approval on it. I did. Less oil. Less sweetener. It’s still crazy good, and is loaded with fresh cranberries and whole grains.
Now it is just right and refined sugar-free! It has a pleasant almond flavor reminiscent of marzipan with the surprise of tart cranberries to balance it.
Tips for Making This Almond Cranberry Bread
I know you’re probably wondering how a bread that’s loaded with whole grains can actually taste like cake. Lucky for you, I’m willing to share my secrets!
The key to achieving the right quick bread texture is to whip the egg whites until medium peaks form. Whole wheat flour doesn’t make for fluffy baked goods like all-purpose flour does, but by whipping the egg whites and gently incorporating them into the bread batter your almond cranberry bread will turn out perfectly moist and fairly light in texture.
The other key thing to remember when making this easy bread recipe is to use almond flour, not almond meal. If you’ve never worked with almond flour before, it can be a little confusing figuring out what to buy at the store. Almond meal contains the almond skins and makes for a denser baked good, whereas almond flour is a little more refined and doesn’t weigh down this bread as much.
As long as you keep these two things in mind, your almond cranberry bread should turn out beautifully.
More Baking Recipes To Try
- My Banana Chocolate Chip Bread and my new Apple Cinnamon Bread are both amazing fall baking projects to try this year.
- This Zucchini Chocolate Chip Bread and Pumpkin Chocolate Chip Bread are two of my favorite quick bread recipes ever.
- My Apple Cake recipe (from my cookbook) is great for entertaining because it can be made ahead and is better actually on the second day!
- This holiday season, you’ll have to try my Gingerbread Cake with cream cheese frosting. It is amazing!
Hey, one more thing! Did you know you can order signed copies of my cookbook online? Here is the link. All you have to do is fill out how you want me to personalize it and we’ll ship it right to you (or whomever you’re giving it to.) It’s thoughtful holiday shopping at the click of a mouse!
This almond cranberry bread is refined sugar-free and filled with whole grains. It’s the perfect treat during the holidays and makes a great gift!
- 1 cup plus 2 tablespoons white whole-wheat flour
- 1 cup almond flour
- 1 tablespoon baking powder
- ½ 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
- ½ teaspoon almond extract
- 1 cup cranberries, roughly chopped in food processor
- ¼ cup sliced almonds
- 1 tablespoon turbinado sugar, optional
- 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.
- Serving Size: 1 slice
- Calories: 252
- Sugar: 10 g
- Sodium: 155 g
- Fat: 15 g
- Saturated Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
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