Paleo Almond Flour Cranberry Bread

When I was little my mom used to make holiday loaves for all our neighbors and have my brother and I adorably deliver them. It’s a really cute gesture that I think I’m going to start doing. A holiday loaf? Everyone wants a homemade holiday loaf, am I right?!

Making a loaf is the best thing you can do for meal prep. I make a loaf with my kids during the weekend and then we have a good few  days of easy breakfasts or snacks. They love this double chocolate banana bread or this easy coconut almond banana bread! If you want another fun fall bread, you have to try this apple cinnamon loaf! I love using almond flour in my breads because it creates a hearty loaf that keeps you full but still maintaining a fluffy texture.

If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!

I love cranberry loaves because they’re something about those tangy cranberry bursts that are perfectly seasonal. When you’re surrounded with the green and red of the season, how perfect are those little red balls  throughout your bread to add to the holiday vibe? If you’re looking for a gift for someone that you don’t quite know what to get – think teacher and crossing guard and bus driver and hostess gifts! Make a loaf! It never disappoints!

This bread is so light and fluffy! It’s a gorgeous bright and cheery color with juicy holiday bursts of cranberry red. This is perfect to enjoy with your morning coffee or afternoon tea. It’s one of those loaves you can eat straight away in the morning and is totally appropriate to eat every hour thereafter – one day you can have it for breakfast, then have it for an afternoon snack or late night dessert. No matter when you slice off a piece, you’ll be met with a delicious fluffy treat.

So let’s jump into the recipe and make this Paleo Almond Flour Cranberry Bread! Whisk together the mashed banana, eggs, almond butter, maple syrup, and vanilla.

Fold in the almond flour, baking powder, cinnamon, sea salt, and cranberries until everything is well combined. Pour the batter into a greased and lined loaf pan and bake for about 35 minutes, or until the top of the bread is golden brown. Cool in the pan on a wire rack for at least 10 minutes, slice and serve!

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!