Cranberry Nut Bread {Grain & Refined Sugar Free}

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Now that cranberries are stocked in all the stores, I couldn't help but buy some when I went to the grocery store last week. 
I decided to use my cranberries to make cranberry nut bread because if I don't have muffins or some type of breakfast bread, my family reaches for a store-bought gluten free granola bar, breakfast bar, or cereal... not super healthy and usually full of sugar.
My bread is not only gluten free but also grain free, refined sugar free, and full of protein and fiber. It's delicious, super moist, and I can feel good about feeding it to my family.
Helpful Hints:-You really have to let the bread cool completely as indicated in the directions. If you cut into it before it is cool, it will seem crumbly. But as it cools it softens and sets up nicely.-You can use a 9 x 5 inch baking pan but your slices will be short.-If not eaten within 2 days, pre-slice the bread and keep in an airtight container in the freezer.

• 2 C Blanched Almond Flour, Honeyville Brand
• 2/3 C Arrowroot Flour
• 1/4 Tsp. Sea Salt
• 1/2 Tsp. Baking Soda
• 1 Tsp. Baking Powder (Gluten Free Recipe)
• Zest of 1/2 Orange, About 1 Tsp.
• 1/4 C Ground Chia OR Whole Psyllium Husks 
• 1 C Cranberries, Fresh Or Frozen
• 2 Tsp. Pure Vanilla
• 2 Large Eggs
• 2/3 C Pure Maple Syrup
• 1/2 C Chopped Walnuts Or Pecans
• 1/2 C Grapeseed Oil, or any mild-flavored oil

1. Preheat oven to 350 degrees.
2. Grease an 8 x 4 or 4.5 inch pan with cooking oil and line with parchment paper. Set aside.


3. Chop up the cranberries, I used my food processor to speed things up!

4. Whisk together the almond flour, arrowroot, salt, soda, powder, chia or psyllium,  and orange zest.

5. In a medium sized mixing bowl, mix together the eggs, maple syrup, vanilla, and oil. Stir wet ingredients into dry. Then, stir in the cranberries and nuts.

6. Pour into prepared pan and smooth the top with wet fingers or a wet rubber spatchula. 

7. Bake 25 to 30 minutes or until browned (I let mine bake a bit long!) Cover with foil to prevent burning and bake an additional 20 to 25 minutes.
8. Cool completely on a wire rack.
this post is part of Gluten Free Fridays, Slightly Indulgent Tuesday, Allergy Free Wednesday, and Fat Tuesday