Bake up this grain-free dessert bread featuring fresh cranberries, buttery ghee, and rich maple syrup!

Bread cravings don’t have to go untamed when following a Paleo diet. Thanks to grain-free flours like arrowroot, coconut, and almond, you can enjoy healthier alternatives that won’t trigger inflammation or food allergies. Whip up a loaf to serve as a dessert or as a grab-n-go breakfast.

Blanched almond flour is a fool-proof baking ingredient that creates fluffy, moist goods. It’s less temperamental than coconut flour and contains a slightly mild flavor. Almond flour also adds a dose of fatty acids and fiber, which is great for lowering bad cholesterol and staving off heart disease. (1)

Love Almond Flour Recipes? Then you’ll love our FREE Almond Flour Recipes.
Click here to get your FREE copy of our delicious Almond Flour Recipes!

Each bite contains a tangy cranberry, which packs in a number of nutritional benefits. It includes powerful antioxidants to help prevent cardiovascular disease, reduce blood pressure, and support kidney health. (2) You can also sub in frozen cranberries or equal amounts of fresh blueberries to switch up the flavor.

To get started, begin making the glaze. Heat the coconut cream and one tablespoon of maple syrup over low heat in a saucepan. Simmer for three minutes, or until steaming. Whisk in one teaspoon of arrowroot powder for about three minutes to get it nice and thick. Then, pour it into a small jar and set aside to cool at room temperature.

Next, prepare the ingredients for the bread and line a loaf pan with parchment paper. Slightly overlap the sides of the parchment paper to make it easier to remove the bread after baking. In a medium mixing bowl, whisk together the eggs, melted ghee, maple syrup, and vanilla extract. Use a separate bowl to whisk together the almond flour, arrowroot powder, cinnamon, nutmeg, baking powder, and sea salt. Gradually stir the wet ingredients into the dry and fold in the cranberries with 1/2 cup of pecans.

Then, pour the mixture into the prepared loaf pan and bake for 60 minutes, or until an inserted knife comes out clean. Allow the bread to cool inside the pan for 10 minutes, before lifting the bread out. Set onto a cooling rack and let it cool for an additional 20 minutes. Drizzle the coconut glaze on top and finish with two tablespoons of pecans. Store in a dry cool space for up to one week or freeze for up to two months in an airtight container.

Jennafer Ashley

Paleo Cranberry Pecan Bread with Coconut Glaze

Share on Facebook Pin It Tweet Email It

Total time:1 hr
15 mins

Cook Time:1 hr 5 mins 1 hour 5 minutes

Prep Time: 10 mins 10 minutes

Serves:12

Paleo Cranberry Pecan Bread with Coconut Glaze

Recipe by: Jennafer Ashley

Bake up this grain-free dessert bread featuring fresh cranberries, buttery ghee, and rich maple syrup.

Tools

• Medium saucepan
• Small jar
• Loaf pan
• Medium mixing bowls
• Parchment paper

Ingredients

For the Glaze:

• 1/2 cup unsweetened coconut cream
• 1 T maple syrup
• 1 t arrowroot powder

For the Bread:

• 3 large eggs
• 1/4 cup ghee, melted
• ½ cup maple syrup
• 1 t vanilla extract
• 2 cups blanched almond flour
• ½ cup arrowroot powder
• 1 t cinnamon
• 1/4 t nutmeg
• 1 t baking powder
• 1/4 t sea salt
• 1/2 cup + 2 T chopped raw pecans, divided
• 1 cup fresh cranberries

Instructions

• To Make the Glaze: Heat coconut cream and one tablespoon of maple syrup over low heat in a saucepan. Simmer for three minutes, or until steaming. Whisk in one teaspoon of arrowroot powder for about two minutes, or until thickened. Pour into a small jar and let it cool to room temperature.
• To Make the Bread: Preheat the oven to 350ºF and line a loaf pan with parchment paper, slightly overlapping the sides. In a medium mixing bowl, whisk together eggs, melted ghee, maple syrup, and vanilla extract.
• In a separate bowl, whisk together almond flour, arrowroot powder, cinnamon, nutmeg, baking powder, and sea salt.
• Gradually stir wet ingredients into the dry mixture and fold in 1/2 cup of pecans and the cranberries.
• Pour the mixture into a prepared loaf pan and bake for 60 minutes. When finished, allow the bread to cool inside the pan for 10 minutes.
• Lift the bread out of the pan, using the parchment paper to pull. Place the bread on a cooling rack and let it sit for 20 minutes. Once cooled, drizzle the coconut glaze on top and garnish with two tablespoons of pecans.

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Arrowroot starch (Authentic Foods)
Ghee (Pure Indian Foods)
Vanilla extract (Frontier)
Almond flour (Hodgson Mill)
Ground cinnamon (Simply Organic)
Ground nutmeg (Simply Organic)
Baking powder (Hain)
Sea salt (REDMOND)
Raw pecans (NOW Foods)

(You’ll Also Love: Fresh Strawberry Bread Recipe)