Cranberry Orange Coconut Flour Bread
A cranberry orange quick-bread made with coconut flour.
Yield
12 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
*
|
| ½ | cup |
coconut flour
|
* |
| ¼ | cup |
orange juice
approximately, fresh squeezed juice from 1 orange |
|
| ¼ | cup |
honey
|
|
| ¼ | cup |
cranberries
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking soda
|
|
|
orange zest
from 1 orange |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
eggs
|
*
|
|
| 118 | ml |
coconut flour
|
* |
| 59 | ml |
orange juice
approximately, fresh squeezed juice from 1 orange |
|
| 59 | ml |
honey
|
|
| 59 | ml |
cranberries
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
baking soda
|
|
| 0 |
orange zest
from 1 orange |
*
|
Directions
Preheat oven to 350℉ (180℃) F.
In a large bowl stir well all the ingredients except cranberries together. Fold in the cranberries. Pour into a loaf pan lined with parchment paper.
Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
