Paleo Cranberry Apple Bread

Paleo Cranberry Apple Bread is just the treat you need this holiday season! The tangy taste of cranberries pairs so well with the sweetened and cinnamon spiced apples. All baked with some walnuts, and a cinnamon streusel topping! Bake a loaf for your family, your neighbor, or just for a fun breakfast or afternoon treat. A bread that is sure to be loved by all!

Another day, another holiday inspired bread recipe! Whether it’s my Pumpkin Bread with Chai Glaze or Caramel Apple Bread; I want them all in my freezer stash.

As a nutritionist, I love taking these delicious bread recipes and turning them into something healthy, but still amazingly yummy! This is one I can feel good about as afternoon treat, or even for breakfast. Loaded with healthy fats, fiber, and perfectly sweetened!

Super happy with the way this one turned out! I love an apple bread: chunks of apples covered in cinnamon, and I especially love the way they create a moist and delicious bread! Throwing in some cranberries and cinnamon walnut streusel on top was the perfect way to finish it off!

So whether you are looking for another baking project this month (aren’t we all baking a ton this particular holiday season?!?!), or just looking for a fun and festive breakfast on Christmas Eve or Christmas morning, I think you are all going to love this one.

Let’s get started!

How to make Paleo Cranberry Apple Bread:

Let’s begin by gathering up our ingredients:

• almond flour
• tapioca starch/flour
• coconut flour
• coconut sugar
• cinnamon
• baking soda
• sea salt
• coconut oil
• eggs
• maple syrup
• diced apples
• fresh cranberries
• walnuts

The Directions: 

1. Preheat the oven to 350 degrees. Prepare the apples and the cranberries. Peel the apples and dice into small pieces. Give the cranberries a rough chop. Sprinkle both with some cinnamon and set aside.
2. Combine the dry ingredients: all 3 flours, coconut sugar, baking soda, cinnamon, and sea salt in a medium sized bowl. In a small bowl whisk the eggs, and stir in melted coconut oil with the maple syrup.
3. Stir the wet ingredients into the dry. A wooden spoon or spatula works best for this. Once well incorporated, fold in the cranberries, apples, and walnuts.
4. The batter will be thick! Spoon into a prepared loaf pan (I used a 8×4 inch loaf pan). Spread with a spatula so that it’s even along the top.
5. Make the streusel topping: melt the coconut oil, and mix with coconut sugar, cinnamon, almond flour, and pecans or walnuts. It will be a crumbly topping that you can spread over the top. Transfer to the oven to bake!
6. Bake for 45-50 minutes. This will depend on your oven and the size of your loaf pan! Once the center is set, remove from oven and let cool completely.

Serving and Storing:

Once completely cooled, slice into thick slices and serve. You can warm it up a bit and spread some butter on it for a yummy breakfast or pairing with your coffee or tea. You can also enjoy plain as an evening dessert!

I store all of my baked goods in the freezer so they are nice and fresh. Make sure to slice it up, so you can bring an individual slice to room temperature in about 20 minutes before enjoying.