Primally Inspired Real food, Natural Remedies, Holistic Living
Cranberry Orange Loaf – Grain Free, Dairy Free, Paleo
My extended family and friends get to be the taste testers of all my creations and they’ve all dubbed this cranberry orange loaf the best bread I’ve created yet.
The best yet?!
They all say YES.
Woah!
That’s a pretty hefty statement in my book since they’ve all previously raved over and make my banana bread, lemon bread and pumpkin bread recipes at least once a month.
I guess there’s a new favorite in town and it’s this Cranberry Orange Loaf 🙂
Since cranberries are plentiful this time of year, I hope you get a chance to try it. And I hope you like it as much as we do!
Don’t forget to pin this image (and follow me on Pinterest!) so you can have the recipe on file:
- 6 eggs
- 1 orange, zested and juiced (about ¼ cup zest and ¼ cup juice)
- ½ can coconut milk (or ¾ cup) (I use THIS)
- ⅓ cup pure honey or sweetener of choice
- 2 tablespoons coconut oil + more for greasing (Find HERE)
- 1 teaspoon pure vanilla extract
- ⅔ cup coconut flour (I use THIS)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1½ cups fresh cranberries
- 2 tablespoons melted butter or ghee (for dairy free use coconut oil)
- 2 tablespoons pure honey or sweetener of choice
- 1 tablespoon coconut milk
- 1 orange, juiced and half of it zested (about 2 tablespoons)
- ½ teaspoon pure vanilla extract
- pinch sea salt
- Preheat oven to 350 degrees F.
- Combine the wet loaf ingredients together.
- Add in the dry ingredients.
- Fold in the cranberries.
- Pour into a greased, regular size loaf pan (like THIS).
- Bake for 45 minutes - 1 hour or until center is cooked through.
- While the loaf is cooking, combine glaze ingredients until well mixed.
- Refrigerate glaze ingredients until loaf is done cooking and has cooled.
- Once loaf is done cooking and has cooled, pour glaze over the loaf.
- Enjoy!
Let me know if you make this loaf and what you think! And if you like this one, you’ll probably also really like my grain free, paleo lemon bread, pumpkin bread and banana bread so check them out!
I froze a bag of cranberries. Do you think they will work?
Yes, they should.
This is totally next on my list!
I made this last night, and it turned out wonderful. My daughter who is usually big on cranberries…is eating it like crazy this morning!
Thanks for the great recipes!
I made this yesterday and everyone LOVED it, including one dd who doesn’t generally like anything citrusy. I think it’s the fresh cranberries that really make this special, so I am going to buy a whole bunch of bags and freeze them. I got lazy on the topping and used orange extract instead (I didn’t want to zest any more orange rind), and that still worked. Thanks for including the measurements on the juice and zest, as I had a really huge orange and would have put in too much. I’ll be making this one again!
Awesome, June!! So happy to hear this! And I understand about zesting – that’s seriously my least favorite kitchen thing to do. I’d rather wash dishes than zest anything 🙂
hi- thank you- loved this bread…one question, I did have trouble with the glaze, it was rather thin & runny- did I do that? is there a way for it to be thicker? thank you!
Just made this and it is delicious. However the cranberries all floated to the top and the bread is graduated colors. Dark on the bottom light on the top. Thoughts?
I have made this bread now multiple times – I think it’s my favorite bread! Thank you!
So happy to hear this! 🙂
Hi there! I love ALL of your recipes! My super faves are your loaves. I just had a question about this one. When I made it, the batter was very runny and all the cranberries floated right to the top. Do you have any ideas as to what made it so? A huge hug and thank you from Montreal, Canada, to you!!!
Hi Roberta!! Thanks so much for your kind words 🙂 It seems like your batter needs to be a bit thicker to solve this problem. I’d let it sit for 5 minutes before putting it into the oven. It should gain in thickness during this time. If that doesn’t do the trick, I’d add a bit more coconut flour, but only a tablespoon at a time (because too much coconut flour will make it taste dry and gritty!) until it’s thick enough that the cranberries will be evenly distributed throughout. Hope that helps!!
Really loving this site! Keep it coming! 🙂
thanks, Joey!!
I finally got a chance to make this tonight and I must say, yum! I did do my usual substitutions, 2 eggs, 2 cups oat flour with 2 tsp xantham gum and 3/4 c oat milk. I also used cocoa butter in the glaze. This was my first time using cocoa butter, so I thought a glaze would be a good place to start. Since oat flour baked goods can be dry, I poked holes in the warm bread before pouring the glaze over it. Next time, I will try it without the glaze. I think this would be great toasted with some honey butter.
Perfect!!
I came across your blog posts on Pinterest and I’m excited to try all of the loaves!! I was just wondering, I’m not a huge orange fan. Have you ever subbed it for lemon and if so do you use the same amounts? If not, would you know anyway? 🙂
Yes, it’s awesome with lemon! And yes – same amounts 🙂
Thanks so much for your quick reply!! 🙂
I am so looking forward to try this out! Struggling to get cranberries in the UK now. Would fresh raspberries work well? Thank you x
Fresh raspberries would be wonderful!
I made this last night and I forgot to get cranberries but I had a jar of homemade cranberry sauce so I swirled that in right before putting it into the oven. This is so delicious! I can’t wait to make the pumpkin loaf today! Thanks!!
Great idea!!
This was good!
I left out the honey, cause I would rather add my raw honey on a piece when I am eating it so I don’t heat it.
I had to bake it for about 1 hour and 15 minutes.
Oh, and I didn’t have any regular oranges, I had blood oranges!
They added a really nice flavor.
Man, one huge piece with raw honey and tons of butter is the BEST breakfast- and it has tons of eggs in it too!
Blood Oranges are my favorite!
I’ve just found your blog. Looks like one I will come back to! It would be great if you could post the nutrition information for each of your recipes. Thanks…
Have you ever made muffins with this recipe? Or a couple smaller loaves of bread? Just curious about oven temperature and cooking times.
Yes and it works great! Same oven temperature, but the cooking time is 25 minutes or until slightly golden on top.
Could we do the recipe with Blueberries instead of cranberries? also is it possible to reduce the number of eggs ?
Thanks!
I had the same problem Kerry did. The top was light and orange, while the bottom of the loaf was brown. In fact, the texture was different, too. The orange part was like a quick bread, while the bottom was soggy and like a custard. I am afraid to make this again, as I am a pretty good baker, and am not sure what happened. I followed the directions exactly. Any ideas?
hi
I live in brazil, where i can’t find fresh cranberries, what could i substitute it with?
I think any type of berry would be wonderful in this, Sarah! I’ve made it before with blueberries and it was really good!
So disappointed that this didn’t turn out at all for my fiancé’s birthday breakfast 🙁 Followed all directions and it had dark soggy and sweet cake on the bottom and very bitter on the top. The sweetness and consistency definitely didn’t stay mixed throughout for some strange reason.
Oh my, I am so sorry to hear this 🙁 I am really bummed out that it didn’t turn out for you, especially for such an important occasion.
This looks great! I only have dried cranberries but I am still going to try it. Thanks for the recipe
Enjoy, Gina!