This almond cranberry bread is refined sugar-free and filled with whole grains. It’s the perfect treat during the holidays and makes a great gift!
INGREDIENTS- 1 cup plus 2 tablespoons white whole-wheat flour
- 1 cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs, yolks and whites separated
- 1/3 cup organic canola oil or avocado oil
- 2/3 cup maple sugar or coconut sugar
- 1/2 cup fat-free milk, lactose-free if desired
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 cup cranberries, roughly chopped in food processor
- ¼ cup sliced almonds
- 1 tablespoon turbinado sugar, optional
INSTRUCTIONS- Preheat oven to 350ºF. Coat a 8.5×4.5×2.5-inch loaf pan with cooking spray.
- Whisk white whole-wheat flour, almond flour, baking powder, and salt in a medium bowl.
- Beat egg whites with a hand-held mixer on high until medium peaks form.
- Whisk egg yolks, oil, maple or coconut sugar, milk, vanilla, and almond extract in a large bowl. Add the almond flour mixture and stir to combine with a silicone spatula. Fold the egg whites into the batter until only a few streaks of whites remain. Fold in cranberries until just combined. Spread into the prepared baking dish. Top with almonds and turbinado (if using.)
- Bake until the bread has risen, is deeply golden brown and springs back when lightly touched on top, 45 to 50 minutes.
NUTRITION
SERVING SIZE: 1 sliceCALORIES: 252SUGAR: 10 gSODIUM: 155 gFAT: 15 gSATURATED FAT: 1 gCARBOHYDRATES: 25 gFIBER: 4 gPROTEIN: 6 g
Almond cranberry bread
