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
- 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
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