Imagine sinking your teeth into a moist, tangy, and incredibly flavorful bread that not only satisfies your taste buds but also caters to your health-conscious lifestyle. This Cranberry Orange Coconut Flour Bread is a game-changer for anyone seeking a delicious gluten-free alternative that doesn't compromise on taste or texture. Packed with vibrant citrus notes, bursts of tart cranberries, and the rich, nutty undertones of coconut flour, this bread is about to become your new breakfast obsession and go-to treat for any time of day.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup coconut flour
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/4 cup melted coconut oil
- 1/2 cup dried cranberries
- 4 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 9x5 inch loaf pan with parchment paper, allowing slight overhang for easy removal.
- In a large mixing bowl, sift together the coconut flour, baking powder, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate bowl, whisk the eggs until well beaten, then add sugar, orange juice, and melted coconut oil. Mix thoroughly until the wet ingredients are fully incorporated.
- Gradually fold the wet ingredients into the dry flour mixture, stirring carefully to create a smooth, consistent batter. The mixture will be slightly thicker than traditional wheat flour batters due to coconut flour's high absorption.
- Gently fold in the dried cranberries, distributing them evenly throughout the batter to ensure each slice will have a good amount of fruit.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let the bread cool in the pan for 10 minutes, then use the parchment paper to lift and transfer to a wire rack for complete cooling.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a light orange glaze for extra flavor.
Tips
- Coconut Flour Moisture Management: Due to coconut flour's high absorption rate, ensure you follow the recipe precisely. The batter will look different from traditional wheat flour batters - it's normal for it to be thicker and more dense.
- Egg Importance: The eggs are crucial in this recipe. They provide structure and moisture, so use fresh, room-temperature eggs for the best results.
- Even Distribution: When folding in cranberries, do so gently to prevent them from sinking to the bottom of the loaf during baking.
- Toothpick Test: Always use the toothpick method to check doneness. A clean toothpick means your bread is perfectly baked.
- Cooling is Key: Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week to maintain freshness.
- Flavor Enhancement: For an extra flavor boost, consider adding orange zest to the batter or creating a light orange glaze for drizzling.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 15g
Protein: 5g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 85mg
