Paleo Cranberry Bread

This cranberry bread won't crumble!

NOTE: this recipe was altered due to comment below that the original recipe caused the bread to crumble. This recipe will produce a loaf that DOES NOT CRUMBLE!!
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Ingredients

2/3 cup of coconut flour (100grams) – sifted
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon of orange peel, grated
3/4 cup orange juice – freshly squeezed if possible
1 very ripe banana
50grams of coconut oil or 4 tablespoons Schmaltz (lard), melted

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4 eggs, beaten
200 grams cranberries, halved
50 grams honey
1 cup walnuts-chopped
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Instructions

  • Preheat oven to 180degrees Celsius.
  • Butter bottom and sides of one regular size loaf pan
  • In a large bowl, sift together all the dry ingredients (c.flour, baking powder, baking soda and salt).
  • Mix until smooth the orange juice, orange peel, melted coconut oil, and bananas, make sure the mixture is not too hot and then add beaten eggs. Combine with dry ingredients
  • Squash honey and cranberries with fingers until well blended, add nuts then gently blend with other ingredients
  • Pour mixture into loaf pan, spreading it out level to all 4 corners
  • Bake about an hour – test for doneness by inserting a toothpick in the center. Cool completely before cutting or serving so it doesn’t crumble apart on you. Enjoy & let me know how you like it
Comments
  1. Karyl Loux (Victor's step mom) says:

    I made this bread, exactly to recipe. It was delicious but it just crumbles all apart. I did let it cool (actually overnight) but it still crumbles all apart on cutting, never mind trying to toast it in a toaster oven. We actually ate it with forks. Does anybody have some suggestions on how to make it so that this crumbling doesn’t happen? Another egg? A little water? Advice please because the flavor was wonderful.

    • Ginger says:

      this is a recipe I make frequently when cranberries are in season. the only time i had problems with crumbly output was when we dove into a loaf right away without waiting for it to cool (we didn’t care, really, and just ended up crumbling it over ice cream….oh SO paleo). it’s hard to tell you what’s going wrong. i use room temperature eggs (the way they are sold over here) and scance 3/4 cup homemade orange juice (so room temperature also) and think this could be key to success? also i let the main ingredients rest a bit while i’m squashing bananas, cranberries, and chopping nuts – maybe this allows the rising agents more time to work their magic. i don’t *overmix*, though. so sorry it didn’t work for you – next time i try it, i will probably be able to add more data.

    • Ginger says:

      if you are still in the mood for paleo bread here’s another to try – i made this pumpkin bread tonight – turned out GREAT – i didn’t use stevia (don’t have it) but i did add dried johannisbeere (black currants – had no added oils or sweeteners). would probably be good with raisins and chopped walnuts too! http://www.elanaspantry.com/paleo-pumpkin-bread/

  2. Karyl Loux (Victor's step mom) says:

    Thank you. This sounds good and I have some pumpkin to get used up. I’m not sure how to blanche flour, but I’ll Google it to see what I learn.

    Karyl

  3. Ginger says:

    okay – recipe is now fixed & bread won’t crumble. i noticed that dough was too dry, and that was when i added more coconut oil, used more cranberries, & scrunched the cranberries up with honey so the dough would be liquid enough and the end result would taste sweet enough. sorry it wasn’t in time for Thanksgiving this year 😦

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