Simple Cranberry Orange Almond Quick Bread

Finding a quick bread recipe that’s both healthy and packed with seasonal flavor can feel like searching for a needle in a haystack. Most quick breads are loaded with refined flour and sugar, and let’s be honest, they don’t always deliver on taste despite all those empty calories.

That’s where this cranberry orange almond quick bread comes in. It’s naturally gluten-free thanks to almond flour, sweetened with just maple syrup instead of white sugar, and bursting with fresh cranberries and bright orange flavor. Plus, it comes together in one bowl and bakes while you’re doing other things—no fancy equipment or complicated techniques required.

What Kind of Almond Flour Should I Use?

For this recipe, you’ll want to use super fine almond flour, which is sometimes labeled as blanched almond flour. This type is made from almonds with the skins removed and ground into a very fine texture, which gives your bread a lighter, more cake-like crumb. Regular almond meal, which includes the skins and has a coarser grind, won’t give you the same fluffy results and can make your bread more dense and gritty. You can find super fine almond flour at most grocery stores these days, or online if your local store doesn’t carry it. Make sure to measure by weight if possible (295g as listed) since almond flour can pack down differently depending on how it’s stored.

Options for Substitutions

This recipe has some flexibility, though a few ingredients are best kept as-is for the right texture:

• Almond flour: This is one ingredient you’ll want to stick with – almond flour is what gives this bread its structure and moisture. Regular wheat flour won’t work here since the ratios are completely different for gluten-free baking.
• Tapioca flour: If you don’t have tapioca flour, you can try arrowroot starch in the same amount. Cornstarch might work too, but the texture will be slightly different.
• Maple syrup: Honey works as a direct swap here, though it’ll give the bread a slightly different flavor. Agave nectar is another option if you prefer.
• Oil: Any neutral oil works fine – avocado, light olive, or melted coconut oil are all good choices. Just make sure coconut oil is cooled before mixing with the eggs.
• Fresh cranberries: Frozen cranberries work great too – no need to thaw them first. You can also try dried cranberries, but reduce them to ¾ cup since they’re more concentrated.
• Orange juice and zest: Lemon would be a nice twist if you want to change things up. Use the same amounts of lemon juice and zest for a different citrus flavor.
• Orange extract: This is totally optional anyway, so feel free to skip it or use almond extract instead for a nuttier flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with almond flour quick breads is overmixing the batter, which can lead to a dense, gummy texture – mix just until the ingredients are combined and you’ll get a much lighter crumb.

Since almond flour behaves differently than regular flour, underbaking is a real concern here, so make sure to test the center with a toothpick and look for just a few moist crumbs, not wet batter.

Fresh cranberries can be quite tart and may sink to the bottom if added whole, so consider tossing them in a bit of tapioca flour first and gently folding them in at the very end to keep them distributed throughout the loaf.

Finally, let the bread cool completely in the pan for at least 15 minutes before attempting to remove it, as almond flour breads are more fragile when warm and can easily break apart if handled too soon.

What to Serve With Cranberry Orange Almond Quick Bread?

This bread is perfect for breakfast or brunch alongside a hot cup of coffee or tea – the cranberry and orange flavors really shine in the morning. I love slicing it and spreading a little butter or cream cheese on top, which balances out the tartness of the cranberries nicely. It also makes a great afternoon snack with a glass of cold milk or some Greek yogurt on the side. Since it’s naturally gluten-free thanks to the almond flour, it’s a crowd-pleaser for gatherings where you might have guests with different dietary needs.

Storage Instructions

Store: This cranberry orange bread keeps really well at room temperature for about 2 days if wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, pop it in the fridge where it’ll stay fresh for up to a week. I actually think it tastes even better the next day once all the flavors have had time to meld together!

Freeze: Quick breads are perfect for freezing, and this one is no exception. Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag for up to 3 months. I like to slice it before freezing so I can grab just what I need for breakfast or a snack.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or you can warm them in the microwave for 15-20 seconds. If you want that fresh-baked feel, wrap a slice in foil and warm it in a 300°F oven for about 10 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 40-45 g
• Fat: 120-130 g
• Carbohydrates: 170-185 g

Ingredients

For the dry ingredients:

• 1/8 tsp ground cinnamon (freshly ground for best flavor)
• 1/4 tsp sea salt
• 1/3 cup tapioca flour
• 1/4 tsp baking powder
• zest of 2 medium oranges (about 2 tbsp, finely grated)
• 3/4 tsp baking soda
• 2.75 cups almond flour (I use Bob’s Red Mill for consistent results)

For the wet ingredients:

• 1/3 cup light olive oil
• 1/3 cup maple syrup (pure maple, not pancake syrup)
• 1/2 tsp vanilla extract
• 3 large eggs (room temperature for better emulsification)
• 1/4 cup fresh orange juice (freshly squeezed recommended)
• 1/2 tsp orange extract

For the bread:

• 1 cup fresh cranberries (tossed in 1 tbsp almond flour to prevent sinking)

Step 1: Prepare Your Station and Mix Dry Ingredients

• 2.75 cups almond flour
• 1/3 cup tapioca flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1/8 tsp ground cinnamon
• zest of 2 medium oranges

Preheat your oven to 350°F and line a loaf pan with parchment paper.

While the oven heats, whisk together the almond flour, tapioca flour, baking soda, baking powder, sea salt, cinnamon, and orange zest in a medium bowl.

I prefer to finely grate the orange zest right before mixing because it keeps the citrus oils bright and aromatic.

Set this dry mixture aside—the combination of baking soda and baking powder is crucial for the right crumb structure in this dense, almond-based bread.

Step 2: Build the Wet Base with Oil, Citrus, and Eggs

• 1/3 cup light olive oil
• 1/3 cup maple syrup
• 1/4 cup fresh orange juice
• 1/2 tsp vanilla extract
• 1/2 tsp orange extract
• 3 large eggs

In a large mixing bowl, whisk together the light olive oil, pure maple syrup, fresh orange juice, vanilla extract, and orange extract until well combined and slightly emulsified.

The maple syrup should be fully incorporated and the mixture should look slightly glossy.

Now add the room temperature eggs one at a time, whisking thoroughly after each addition to ensure proper emulsification—this helps create a tender crumb rather than a dense, heavy texture.

Room temperature eggs mix more smoothly with the liquid ingredients and trap air more effectively.

Step 3: Combine and Fold in Cranberries

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2
• 1 cup fresh cranberries
• 1 tbsp almond flour

Add the dry ingredient mixture from Step 1 to the wet ingredients from Step 2, stirring gently just until combined—do not overmix, as this can develop gluten and make the bread tough.

The batter will be thick and somewhat lumpy, which is exactly what you want.

Toss the fresh cranberries in the 1 tablespoon of almond flour (this prevents them from sinking to the bottom during baking), then gently fold them into the batter using a spatula or wooden spoon, distributing them evenly throughout.

Step 4: Transfer and Begin Baking

• batter from Step 3

Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula so it bakes evenly.

Place the pan in your preheated 350°F oven and bake for 20 minutes uncovered.

At the 20-minute mark, cover the top of the pan loosely with aluminum foil to prevent over-browning while the interior continues to cook through.

Step 5: Finish Baking and Test for Doneness

Continue baking for another 25-30 minutes with the foil covering.

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it—you’re not looking for a completely dry toothpick, as almond flour naturally stays a bit moist.

The top should be golden brown and slightly domed.

I recommend starting to check at 25 minutes, as oven temperatures vary and you don’t want to overbake this delicate bread.

Step 6: Cool and Release from Pan

Remove the bread from the oven and let it cool in the pan for 15 minutes—this resting time allows the crumb structure to set properly so it won’t fall apart when you turn it out.

After 15 minutes, carefully run a thin knife around the edges of the bread to loosen it, then turn it out onto a wire cooling rack to cool completely.

The bread will continue to firm up as it cools and can be sliced once it reaches room temperature.

Simple Cranberry Orange Almond Quick Bread

Delicious Simple Cranberry Orange Almond Quick Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 2000 kcal

Ingredients

  

For the dry ingredients:

• 1/8 tsp ground cinnamon (freshly ground for best flavor)
• 1/4 tsp sea salt
• 1/3 cup tapioca flour
• 1/4 tsp baking powder
• zest of 2 medium oranges (about 2 tbsp, finely grated)
• 3/4 tsp baking soda
• 2.75 cups almond flour (I use Bob's Red Mill for consistent results)

For the wet ingredients:

• 1/3 cup light olive oil
• 1/3 cup maple syrup (pure maple, not pancake syrup)
• 1/2 tsp vanilla extract
• 3 large eggs (room temperature for better emulsification)
• 1/4 cup fresh orange juice (freshly squeezed recommended)
• 1/2 tsp orange extract

For the bread:

• 1 cup fresh cranberries (tossed in 1 tbsp almond flour to prevent sinking)

Instructions

 

• Preheat your oven to 350°F and line a loaf pan with parchment paper. While the oven heats, whisk together the almond flour, tapioca flour, baking soda, baking powder, sea salt, cinnamon, and orange zest in a medium bowl. I prefer to finely grate the orange zest right before mixing because it keeps the citrus oils bright and aromatic. Set this dry mixture aside—the combination of baking soda and baking powder is crucial for the right crumb structure in this dense, almond-based bread.
• In a large mixing bowl, whisk together the light olive oil, pure maple syrup, fresh orange juice, vanilla extract, and orange extract until well combined and slightly emulsified. The maple syrup should be fully incorporated and the mixture should look slightly glossy. Now add the room temperature eggs one at a time, whisking thoroughly after each addition to ensure proper emulsification—this helps create a tender crumb rather than a dense, heavy texture. Room temperature eggs mix more smoothly with the liquid ingredients and trap air more effectively.
• Add the dry ingredient mixture from Step 1 to the wet ingredients from Step 2, stirring gently just until combined—do not overmix, as this can develop gluten and make the bread tough. The batter will be thick and somewhat lumpy, which is exactly what you want. Toss the fresh cranberries in the 1 tablespoon of almond flour (this prevents them from sinking to the bottom during baking), then gently fold them into the batter using a spatula or wooden spoon, distributing them evenly throughout.
• Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula so it bakes evenly. Place the pan in your preheated 350°F oven and bake for 20 minutes uncovered. At the 20-minute mark, cover the top of the pan loosely with aluminum foil to prevent over-browning while the interior continues to cook through.
• Continue baking for another 25-30 minutes with the foil covering. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it—you're not looking for a completely dry toothpick, as almond flour naturally stays a bit moist. The top should be golden brown and slightly domed. I recommend starting to check at 25 minutes, as oven temperatures vary and you don't want to overbake this delicate bread.
• Remove the bread from the oven and let it cool in the pan for 15 minutes—this resting time allows the crumb structure to set properly so it won't fall apart when you turn it out. After 15 minutes, carefully run a thin knife around the edges of the bread to loosen it, then turn it out onto a wire cooling rack to cool completely. The bread will continue to firm up as it cools and can be sliced once it reaches room temperature.