Paleo Almond Flour Cranberry Bread

This Paleo Almond Flour Cranberry Bread is a perfectly fluffy and delicious treat this holiday season! It’s paleo, gluten free, and a crowd pleaser!

Prep: 10 minCook: 35 minTotal: 45 min
Servings: 1 loaf 1x


  • 1 ripe banana, mashed
  • 3 room temperature eggs, whisked
  • 1/4 cup natural almond butter
  • 3 Tbsp. maple syrup (or agave, honey, or coconut nectar work)
  • 1 tsp. vanilla
  • 2 cups blanched almond flour
  • 3 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1 cup fresh cranberries


  1. Preheat to oven to 350F.
  2. Whisk together the mashed banana, eggs, almond butter, maple syrup, and vanilla.
  3. Fold in the almond flour, baking powder, cinnamon, sea salt, and cranberries until everything is well combined.
  4. 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.
  5. Cool in the pan on a wire rack for at least 10 minutes, slice and serve!
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