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.
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.
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!
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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
- 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
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.
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
Keywords: cranberry bread, quick bread recipe
More Holiday Dessert Recipes:
Eggnog Pumpkin Bread with Cinnamon Streusel
Gluten-free Sweet Potato Praline Bundtlettes
Cranberry Maple Apple Crumb Pie
Yum! This looks delicious… and your photography is incredible <3
Aw thanks so much Lindsey. Have a great day!
I love the combination of cranberries and almonds. This would be perfect with a cup of tea.
I have tested it with both tea and coffee and I have to say it is great with either. Ha ha! Thanks so much for visiting today Melissa.
Cranberry bread is one of my favorites this time of year. I love the idea of adding almonds in!
It was hard to not go for the usual cranberry-orange combo since that is a favorite of mine. But I am so glad I tried the almond route instead. It is awesome. Thank you for coming by Julia. Hope you have a great Thanksgiving.
I love making quick breads this time of year and sharing them with friends and neighbors. I’m definitely giving this healthy one a try, love the cranberry almond flavors!
I get into such a baking kick myself, so I totally agree!
I absolutely love anything with almond meal in it- it’s an amazing taste and texture! Definitely pinning this one to make!
This looks amazing! Can’t wait to try it. Pinning it now!
Great recipe!! This was my first foray into quick, healthy bread making and it was simple to follow and the result was very yummy.
I couldn’t get any fresh cranberries, so used some dried ones and added some fresh raspberries, as they have a similar tartness to them.
I also couldn’t get any almond flour, so substituted with 1/4 cup of coconut flour and added an extra egg (as coconut flour is super absorbent)…turned out great 🙂
★★★★★