This easy quick 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.

almond cranberry bread slices stacked on counter

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Why We Love This Recipe For Almond Cranberry Bread

This healthy cranberry bread is almost cake-like in texture. In fact, the first version of it that I tested was so sweet and cake-like I felt guilty calling it quick bread, since really it WAS cake. I had to pull back a bit so I could put my healthy stamp of approval on it.

Although it’s refined-sugar free, this bread is crazy good and is loaded with fresh cranberries and whole grains. It is also refined sugar-free and has a pleasant almond flavor with the surprise of tart cranberries to balance it. Out of my healthy cranberry recipes, this is one of the best.

Don’t tell the Sweet Potato Praline Bundtlettes or the Pumpkin Streusel Bread that I said so, but this almond cranberry quick bread is officially my new favorite fall and winter baked good. It’s great for holidays, for brunches and desserts.

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More Cranberry Recipes To Try This Season

a slice being lifted out of the cake

Cranberry Christmas Cake (with Sugared Cranberries)
Cranberry orange muffins on parchment paper on counter, sugared cranberries in a bowl

Cranberry Orange Muffins
a waffle with cranberry syrup on a red and white plate

Almond Waffles with Cranberry Orange Honey Syrup
overhead ofthe bars cut and spread out on a baking sheet

Cranberry Crumb Bars with Clementines

Key Ingredients For This Recipe

  • Whole Wheat Flour: I like to use white whole-wheat flour because it is lighter in taste but still has all the nutritional goodness of regular whole wheat flour.
  • Almond flour: you can use almond flour or almond meal for this recipe. It is in the gluten-free section of large supermarkets and natural foods stores. Bobs Red Mill is a popular brand, but you can use any brand. Make sure that the bag you buy is not compacted and fluff it up with a spoon before measuring it into your measuring cups. If it is clumpy, break up any big clods of almond flour. Store the lefotver almond flour in the freezer.
  • Baking Staples: Baking powder, table salt (not coarse or kosher salt), vanilla extract, almond extract, cooking oil (something neutral like canola or avocado oil.)
  • 2 eggs: For this almond flour cranberry bread you will need to make sure your yolks and whites are separated. The key to achieving the right quick bread texture (while using whole grain flour and almond meal) is to whip the egg whites until medium peaks form. By whipping the egg whites and gently incorporating them into the bread batter your almond cranberry bread will turn out light in texture.
  • Granulated maple sugar or coconut sugar: I favor unrefined sweeteners when possible. Regular white sugar works just fine if you do not have one of these.
  • Milk: non-dairy or lactose-free if desired
  • Fresh cranberries: You’ll need 1 cup of fresh cranberries for this cranberry bread. Make sure to pick out any stems or leaves before using them. Then roughly make sure they are chopped in food processor or you can do so by hand.
  • Sliced almonds
  • Turbinado sugar: for crunch on top!
almond cranberry bread loaf sliced with knife

Step-by-Step Instructions to Make This Cranberry Almond Bread

Step 1: Preheat oven

Preheat the oven to 350ºF. Coat an 8.5×4.5×2.5-inch loaf pan with cooking spray.

Step 2: Whisk dry ingredients

Whisk together the white whole-wheat flour, almond flour, baking powder, and salt in a medium bowl.

Step 3: Beat egg whites

Beat the egg whites with a hand-held mixer on high until medium peaks form.

Step 4: Combine batter & fold in whipped egg whites

Whisk the 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.)

Step 5: Bake cranberry bread

Bake until the bread has risen, is deeply golden brown and springs back when lightly touched on top, 45 to 50 minutes.

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loaf of almond cranberry bread

FAQs and Expert Tips

How to store this cranberry bread

Cover the bread with saran wrap and store at room temp for up to 3 days.

Can this bread be frozen?

Yes. Wrap the bread in a layer of saran wrap and tin foil, then freeze for up to 2 months.

Variations to try

If you’re looking to dress it up a bit more for the holidays, sugared cranberries make a great garnish. You could also add toasted coconut for a fun twist.

How to tell when the bread is done baking

Insert a toothpick into the center of the bread. If it comes out clean, the bread is done and it is ready to come out of the oven.

Can this batter be used for cranberry almond muffins?

I have done it and they came out great. Bake at 375 for 20 minutes or until they are puffed and spring back when lightly touched.

almond cranberry bread slices on counter

Additional Baking Recipes To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Cranberry Almond Quick Bread from healthyseasonalrecipes.com

Almond Cranberry Bread

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5 from 1 review

  • Author: Katie Webster
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
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Description

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!

Ingredients

Units 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

  1. Preheat oven to 350ºF. Coat a 8.5×4.5×2.5-inch loaf pan with cooking spray.
  2. Whisk white whole-wheat flour, almond flour, baking powder, and salt in a medium bowl.
  3. Beat egg whites with a hand-held mixer on high until medium peaks form.
  4. 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.)
  5. 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

Nutrition

  • 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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