It’s cranberry season and I am SO here for it! Cranberry and lemon are just tart enough to complement this sweet bread.
In less than 24 hours of making it, I’m happy to say there’s only a quarter of the loaf left. It’s that good!
Coconut flour is the grain free ingredient of choice in this bread, and I haven’t tested other flours. When using coconut flour for baking, it’s important to use plenty of liquid. The applesauce and eggs take care of that here.
On an unrelated note, if you’re looking for the easiest (and most delicious) cranberry sauce ever, check out this one by Serious Eats. I made it twice this Thanksgiving and it’s safe to say this will be my go-to forever!
I hope you love this bread as much as I do! Tag me on Instagram @laurenslovelykitchen if you give it a try!
Cranberry Lemon Bread
Ingredients
- 1 cup unsweetened apple sauce
- 3 eggs, at room temperature
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 3 TB pure maple syrup
- 2 tsp lemon zest
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped fresh cranberries, plus more for topping
Instructions
- Preheat oven to 350. Line a 9×5 inch baking pan with parchment paper, grease with coconut oil spray.
- In a large bowl, combine apple sauce, eggs, almond butter, coconut sugar, maple syrup and lemon zest.
- In a another bowl, whisk together remaining ingredients except cranberries.
- Add dry ingredients to wet, stir to combine. Stir in cranberries.
- Pour batter into prepared pan. Sprinkle with extra chopped cranberries if desired.
- Bake for 45 minutes. Let cool and slice.