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Coconut Flour Cranberry Nut Bread


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Rate this recipe 4.4/5 (8 Votes)


  • 8 eggs
  • 1/2 cup coconut oil or butter, melted
  • 1/2 cup coconut milk
  • 1/2 cup sucanat or sugar (or splenda)
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • 1/2 teaspoon salt
  • 2/3 cup sifted coconut flour
  • 1 teaspoon baking powder
  • 1 cup dried cranberries
  • 1/2 cup walnuts, chopped


Adapted from


Step 1

Blend together eggs, oil, coconut milk, sugar, vanilla, lemon extract, and salt.
Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps.
Fold in cranberries and nuts.

Pour into greased 9x5x3-inch loaf pan and bake at 350 degrees F (175 C) for 60 minutes.
Remove from pan and cool on rack.

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