Grain-Free Cranberry Orange Bread

I am so pleased with how well this bread turned out! Grain-free Cranberry Orange Bread is tart and citrusy. Most sweet treats and breads that are served during the holidays are full of gluten containing flours and refined sugars. The base of this grain-free cranberry orange bread is almond and coconut flour and is naturally sweetened with maple syrup. The fresh orange zest and cinnamon give the bread some freshness and the cranberries provide some tartness. I think you are going to enjoy baking this bread and serving it with your next meal!

Well, it's official, winter is here. This week we received the first snow fall and I couldn't be happier. Typically I am one to grasp onto summer and autumn a little longer but this year felt different. It was such a busy year with welcoming Alex into our family and learning how to navigate life with rheumatoid arthritis. So when that first dusting of snow arrived, I felt like I could finally take a deep breath. Summers are short in northern Michigan and when the sun is out, there is this feeling that we must constantly be busy to really enjoy those short months. For me when winter finally does arrive, it feels natural to slow down and lock yourself away in the kitchen baking and cooking all sorts of cozy meals.

The wintertime is one of my favorite times to bake and cook. There's something comforting about spending all day in your kitchen cooking with rich spices, citrus, and tart berries all while having your hair in a messy bun and wearing pajamas. Today definitely felt like one of those days so I decided to make grain-free cranberry orange bread. I took my sweet potato bundt cake recipe and tweaked it a bit until this recipe was perfect. The cranberries give the bread a tartness that contrasts well with maple syrup and fresh orange zest. This cranberry orange bread can be accompanied with your morning breakfast, enjoyed at the end of the meal or as a mid-day snack.

A couple notes about grain-free cranberry orange bread:

Let's talk cranberries:

I am able to get my hands on lots of fresh cranberries this time of the year. If you are not able to find fresh berries, frozen will work too. Since this recipe uses 2 cups of berries, and most bags contain 3-4 cups of berries, I like to freeze the remainder. Freeze the berries in a single layer on a baking tray in the freezer. Once completely frozen, place in a plastic bag and store in the freezer for a future use.

Let's talk eggs:

It is so important to always beat eggs prior to adding them to a batter. The egg yolk and white are not the same consistency so adding eggs without beating them first runs the risk of over mixing your batter. Beating the eggs ensures equal incorporation and will prevent egg white streaks in your final loaf of bread, muffins, or whatever it is you are baking.