Orange-Cranberry Bread

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We had quite a few fresh cranberries leftover from Thanksgiving. I searched our cookbooks and the web for inspiration–trying my best to avoid the typical muffins, breads, and other sweets. I know, that sounds a little silly; but seriously, the holidays are so full of baked goodies, I wanted to make something different. Alas, my efforts to make craisins failed miserably, and the cranberry sauces and baked goods recipes abound.

So, I caved. I decided I would make cranberry-orange muffins. Well, as you can see, I didn’t make muffins. Honestly, when it came to it, I was too lazy to dig out the muffin tin. The bread pan was just so much more accessible! I took it with us The Domestic Man‘s house on Saturday and everyone thoroughly enjoyed it.

 

So, here you have it: my paleo-fied orange-cranberry bread. The texture is actually more like a pound cake than a bread. It’s beautifully moist; and the flavor—slightly sweet orange and tangy cranberry highlighted by a golden, buttery goodness—was just right, if I may say so myself.

Ingredients
6 eggs, beaten
1/2 cup ghee, melted, plus some to grease the bread pan
1/4 cup honey
1 tsp vanilla
1/4 cup fresh orange juice
1/2 tsp sea salt
1/4 tsp baking soda
1 tsp orange zest
1/2 cup fresh cranberries

 

Method

 Preheat the oven to 375ºF and grease the bread pan (we use a Pyrex Basics 1.5QT Baking Pan) with ghee. (I melted a tablespoon or two and then just let it drip all around the inside of the pan.)

 

Whisk the liquid ingredients (eggs, ghee, honey, orange juice, and vanilla) in a large mixing bowl.

Sift in the coconut flour, sea salt, baking soda, and orange zest.


Fold in the cranberries.

Pour into the greased bread pan and spread the mixture around a little to make sure it’s not one giant blob in the middle of the pan.

Bake for 40-45 minutes, until the top is golden brown and bounces back to a light touch and a toothpick goes in and out of the center cleanly. Allow it to cool, slice, serve and savor.
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Orange-Cranberry Bread

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
6 eggs, beaten
1/2 C ghee, melted, plus some to grease the bread pan
1/4 C honey
1 tsp vanilla
1/4 C fresh orange juice
1/2 C coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1 tsp orange zest
1/2 C fresh cranberries

Method

  1. Preheat the oven to 375ºF and grease the bread pan (we use a Pyrex Basics 1.5QT Baking Pan) with ghee. (I melted a tablespoon or two and then just let it drip all around the inside of the pan.)
  2. Whisk the liquid ingredients (eggs, ghee, honey, orange juice, and vanilla) in a large mixing bowl.
  3. Sift in the coconut flour, sea salt, baking soda, and orange zest.
  4. Fold in the cranberries.
  5. Pour into the greased bread pan and spread the mixture around a little to make sure it’s not one giant blob in the middle of the pan.
  6. Bake for 40-45 minutes, until the top is golden brown and bounces back to a light touch and a toothpick goes in and out of the center cleanly. Allow it to cool, slice, serve and savor.

24 comments

  2. I just popped in the oven, I substituted unsalted butter for ghee, however, you missed adding the 1/2 cup of ghee to the liquids, not sure if this is a typo?

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  4. I’m so excited to try this, and I feel like you wrote this recipe for me, because I can have ghee but not butter, coconut flour but not almond flour. It looks delicious! The one correction I think Gail meant was that you left adding the orange juice out of the directions. I assume we just add it with the rest of the liquids?

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  5. I’m just putting this in the oven now! Mine doesn’t look like yours though- it is much wetter and there is no “giant blob.” I’m keeping my fingers crossed!

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    1. Hi Wendy, we haven’t tried to freeze it and I am not sure that it would defrost well given how much moisture is in the bread. So while I wouldn’t recommend freezing it, you could try. If you do, let us know how it works out, please.

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    1. Hi Beth, we haven’t tried that, and I wouldn’t recommend it because he bread is very moist and might not defrost well. But, if you try it, let us know how it works out!

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    1. The 6 eggs are necessary to ensure it doesn’t dry out or fall apart/crumble. I couldn’t taste them. I hope you’ll try it and enjoy it!

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      1. I made it – 6 eggs and all – and it was phenomenal! My family couldn’t believe paleo bread could be so good and taste like the old recipe we used to make but without all the sugar and gluten. I’ll be making this many more times.

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