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Paleo Cranberry Apple Bread is the festive treat your kitchen needs this holiday season! Tangy cranberries pair beautifully with sweet, cinnamon-spiced apples, baked with crunchy walnuts and a cinnamon streusel topping. This bread is perfect for breakfast, an afternoon snack, or sharing with friends and family! It is one of my favorite apple recipes for cozy holiday baking.
As a nutritionist, I love turning classic holiday breads into healthier versions that are still amazingly delicious. This recipe is packed with fiber, healthy fats, and just the right amount of natural sweetness!! It’s cozy, comforting, and a wonderful addition to any collection of apple recipes like my Pumpkin Bread with Chai Glaze or Caramel Apple Bread.
Whether you are looking for a fun baking project this holiday season or a festive breakfast for Christmas morning, this Paleo Cranberry Apple Bread is a must-try!
What You’ll Love About This Bread
Festive flavors: Sweet apples, tart cranberries, and warm cinnamon make this a holiday favorite.Healthy ingredients: Made with almond flour, coconut flour, and natural sweeteners.
Moist and fluffy: Chunks of apples keep every bite soft and delicious!
Easy to make: Simple steps and a quick streusel topping make this a stress-free baking project.
Freezer-friendly: Perfect for prepping ahead or keeping slices fresh for the whole season!
How to Make Paleo Cranberry Apple Bread
Step 1: Prep the fruit. Peel and dice your apples into small pieces. Roughly chop fresh cranberries. Sprinkle both with cinnamon and set aside.
Step 2: Mix the batter. In a medium bowl, combine 1 cup almond flour, 1/4 cup coconut flour, 1/4 cup tapioca flour, 1/3 cup coconut sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt. In a small bowl, whisk 3 eggs with 1/4 cup melted coconut oil and 1/4 cup maple syrup.
Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the prepared apples, cranberries, and 1/2 cup chopped walnuts. The batter will be thick, which is perfect!
Step 3: Make the streusel topping. Mix 2 tablespoons melted coconut oil with 2 tablespoons coconut sugar, 2 tablespoons almond flour, 1 teaspoon cinnamon, and 1/4 cup chopped walnuts. Sprinkle evenly over the top of the loaf.
Step 4: Bake. Spoon the batter into a greased 8×4 inch loaf pan and spread evenly. Bake at 350°F for 45-50 minutes, or until the center is set. Let cool completely before slicing.
Tips & Tricks
- Choose firm apples: Granny Smith or Honeycrisp hold their shape and add the perfect tartness.
- Prep ahead: Mix the dry ingredients and streusel topping the night before for faster baking.
- Even baking: Use an 8×4 inch loaf pan for best results, and check doneness with a toothpick in the center.
- Customize your nuts: Walnuts or pecans both work wonderfully in the streusel and batter.
- Freezer storage: Slice and freeze individually for a quick grab-and-go holiday treat.
Serving and Storing
Slice thick pieces and enjoy warm with a pat of butter, or pair with your favorite coffee or tea. This bread also makes a cozy evening dessert! Store slices in the freezer to keep them fresh, then bring a slice to room temperature for about 20 minutes before enjoying.
If you’re making this Paleo Cranberry Apple Bread for your holiday brunch, swing by my Free Holiday Guide for even more festive breads, cozy breakfasts, appetizers, and sweet treats to round out your season.
Paleo Cranberry Apple Bread
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
- Pre heat the oven to 350 degrees F. Lightly grease a 8×4 loaf pan and set aside.
- Prepare the apple and cranberries by chopping. Sprinkle with about 1 tsp of cinnamon and set aside.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amy… Love your website. Thank you for your generous and thoughtful paleo recipes.
This recipe is a winner and will make it to my recipe journal. I subbed cherries for cranberries and that worked very well. I had run out of cranberries! I’m in Australia and converting to metric was quite time consuming. Metric conversions would be very helpful. Thanks so much once again.
Hi Sal,
Thanks for the feedback! I am working on a plug-in that will automatically convert to metric for you. Hopefully soon!!
Love this bread! Have made it twice in the past couple of weeks and my family and traces about it. I’m curious if it could be made into muffins?
This might be the best gluten free bread I’ve ever made! It was so good and the texture was perfect. I really think fruit is the key to GF breads.
My only problem is I don’t have enough almond flour to make it again 🙁 I have oat flour though *and* almond meal…. do you think either would work as a replacement?
Thanks for sharing!
So happy to hear that, Rachel! You can use almond meal and should still have the same results!
A new favourite breakfast loaf! Love the combination and contrast of flavours with the cranberries and apples and the nutty crunch!
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.
The almond flour amount is 1 tbsp. I just updated, thanks!
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.
Thanks for letting me know! It’s 1 tbsp– I just updated the recipe. Glad you enjoyed it!
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!
So happy to hear that, Barb!! Glad you loved it.
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!
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.
What if I’m not using Almond flour can I substitute more cocoa or tapioca or arrowroot? Thank you!
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.