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Dec 11

Paleo Cranberry Apple Bread

5 from 4 votes
Paleo
Gluten Free
Paleo
Gluten Free
Jump to Recipe Print Recipe

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 December day, another holiday inspired treat for you all! I recently took to Instagram ready to bake a holiday themed bread. Truth be told, I was thinking I would love to make an Eggnog Cinnamon Swirl Bread. The Cranberry Apple was also another thought of mine, so I took a poll to ask all of you which one you prefer!

It should be obvious that the Cranberry Apple Bread was the winner! I still keep thinking about this eggnog bread, so IF I have time in the next week, you might be seeing another fun holiday inspired treat.

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.

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Paleo Cranberry Apple Bread

Prep Time 15 minutes
Cook Time 45 minutes
Servings 10
Author Amy Rains
5 from 4 votes
Print

Ingredients

For the Cranberry Apple Bread

  • 1 cup finely diced apples*
  • 2/3 cup roughly chopped fresh cranberries
  • 3 tsp cinnamon (divided)
  • 1.5 cups blanched almond flour
  • 1/2 cup tapioca starch
  • 2 tbsp coconut flour
  • 1/4 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 2 tbsp real maple syrup
  • 1/3 cup chopped walnuts

For the Cinnamon Streusel:

  • 2 tbsp melted butter or coconut oil
  • 2 tbsp chopped pecans or walnuts
  • 1 tbsp almond flour
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon
  • pinch of sea salt

Instructions

  1. Pre heat the oven to 350 degrees F. Lightly grease a 8x4 loaf pan and set aside.

  2. Prepare the apple and cranberries by chopping. Sprinkle with about 1 tsp of cinnamon and set aside.

  3. In a large mixing bowl, mix together the dry ingredients: all flours, coconut sugar, baking soda, remaining cinnamon, and salt. In a seperate smaller bowl, whisk together the eggs with the melted coconut oil and maple syrup. Combine the wet and dry ingredients and stir until no dry pockets remain.

  4. Fold in the cranberries, apples, and walnuts. Use a rubber spatula or wooden spoon to incorporate well. Spoon into the prepared loaf pan and smooth the top.

  5. Make the streusel topping: stir together the melted butter or coconut oil, almond flour, sugar, cinnamon, and sea salt. Spoon on top of the loaf and evenly distribute.

  6. Transfer the bread to the oven and bake for 45-50 minutes (may take a bit longer, this all depends on your oven). Remove from the oven and let cool before slicing.

Recipe Notes

*I used one large pink lady apple. A honey crisp or Braeburn is also a good option.

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Reader Interactions

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  1. Caitlin says

    December 12, 2020 at 12:03 am

    What if I’m not using Almond flour can I substitute more cocoa or tapioca or arrowroot? Thank you!

    Reply
    • Amy says

      December 12, 2020 at 8:52 pm

      Replacing just the almond flour in this one is tricky, and I haven’t played with it before. You could try a 1:1 swap with GF flour, but replacing with more coconut or tapioca will make the bread very dry.

      Reply
  2. Christy says

    December 12, 2020 at 2:35 pm

    This looks wonderful! Have you made it with a 1:1 GF flour instead of almond/tapioca/coconut flour combination? I know that the ratios are frequently different…
    I love your recipes!

    Reply
    • Amy says

      December 12, 2020 at 8:51 pm

      Thank you, Christy!! I have not tried with GF flour, but my best guess is it would work ok if you used 2 cups GF flour and replace with the 3 listed.

      Reply
  3. Barb says

    December 13, 2020 at 2:56 pm

    5 stars
    Just made this this morning…double batch. It’s absolutely awesome!!???? super moist and flavorful. Love all of your recipes. This is definitely a keeper!

    Reply
    • Amy says

      December 13, 2020 at 11:19 pm

      5 stars
      So happy to hear that, Barb!! Glad you loved it.

      Reply
  4. Wendy Ryan says

    December 24, 2020 at 10:32 pm

    Made this today and it came out great. One question – I could not find the amount of Almond flour to use for the streusel topping. What is the correct amount? I just made a guess and added enough to make it the consistency of what I thought it should be.

    Reply
    • Amy says

      December 27, 2020 at 9:22 am

      5 stars
      Thanks for letting me know! It’s 1 tbsp– I just updated the recipe. Glad you enjoyed it!

      Reply
  5. DeeJay says

    December 26, 2020 at 9:04 pm

    There is no reference/amount for the Almond Flour in the streusel topping?
    Also, The print version may also want to mention to peel the apples.

    Reply
    • Amy says

      December 27, 2020 at 9:22 am

      The almond flour amount is 1 tbsp. I just updated, thanks!

      Reply
  6. Tobi says

    March 30, 2021 at 11:53 am

    5 stars
    A new favourite breakfast loaf! Love the combination and contrast of flavours with the cranberries and apples and the nutty crunch!

    Reply

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Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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