Crunchy walnuts and fresh cranberries unite in this bread by the Healthy Maven. The recipe is for a gluten-free version, but if you’d rather make it with whole wheat flour, that’ll work, too. Serve warm with a pat of butter or spoonful of jam for a delicious breakfast.

Ingredients for servings


  • 2 cups certified gluten-free all-purpose flour

  • 1 teaspoon baking powder

  • 0.5 teaspoon baking soda

  • 0.5 teaspoon salt

  • 1 cup almond milk

  • 0.25 cup coconut oil melted

  • 0.5 cup pure maple syrup

  • 1 teaspoon vanilla extract

  • 2 large eggs room temperature

  • 0.5 cup chopped walnuts

  • 1 cup fresh cranberries


  • Preheat oven to 375 degrees F. Grease an 8 x 4 inch loaf pan with coconut oil or nonstick spray of choice and set aside.

  • In a bowl combine flour, baking powder, baking soda and salt. In a separate bowl combine almond milk, coconut oil, maple syrup, vanilla extract and eggs. (Optional

    • If desired, you can add 0.25 cup of coconut palm sugar or brown sugar to offset the tartness of fresh cranberries.)

  • Add wet mix to dry and stir to combine. Stir in walnuts and cranberries. Reserve a few walnuts for sprinkling on top.

  • Bake for 50 minutes or until top is browned and springs back when lightly poked. Let cool in pan for 20 minutes.

  • Using a butter knife, cut around the edges of the pan to loosen the loaf. Turn over and remove loaf from pan to cool completely on a wire rack. Will keep for up to 5 days, sealed.

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