PALEO CRANBERRY ORANGE BREAD | AMBITIOUS KITCHEN

Paleo Cranberry Orange Bread | Ambitious Kitchen image

Provided by @MakeItYours

Number Of Ingredients 20

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Dry ingredients:
1 ½ cups packed fine blanched almond flour
⅓ cup coconut flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
¼ teaspoon salt
Wet ingredients:
3 eggs, at room temperature
1/4 cup honey
3 tablespoons melted and cooled coconut oil
½ cup freshly squeezed orange juice
Zest of 1 large orange
¼ teaspoon almond extract
Mix-ins:
3/4 cup diced fresh cranberries (or sub dried cranberries)
1/3 cup chopped walnuts (optional)
For the orange icing:
½ cup powdered sugar
½-1 tablespoon fresh orange juice, plus a little more if necessary to thin the glaze
1 teaspoon orange zest

Steps:

Preheat oven to 350 degrees F. Line an 8 1/2 x 4 ½ loaf pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon and salt.
In a separate large bowl, whisk together wet ingredients: eggs, honey, melted coconut oil, orange juice, orange zest and almond extract. IMPORTANT: make sure your coconut oil is melted and cooled otherwise it will become clumpy. This goes with your eggs too -- it's best to run them under very warm water for 1 minute to bring them to room temperature before baking.
Add dry ingredients to wet ingredients and mix well with a wooden spoon to combine. Fold in diced cranberries and walnuts. Add batter into prepared loaf pan and spread out evenly, smoothing the top. Bake for 40-50 minutes until a tester comes out clean. Allow loaf to cool completely in the pan before removing.
For the glaze: Mix together powdered sugar, orange juice and orange zest until smooth. You may need to add in more orange juice to thin out the glaze, but remember we want it to be a thicker glaze. Pour or drizzle over the top of the loaf and spread towards the sides. Cut into 10 slices.