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Cranberry Almond Loaf


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  • 3/4 cup creamy roasted almond butter or Sunbutter, at room temperature
  • 2 tablespoons olive oil
  • 3 large eggs
  • 1/4 cup arrowroot powder
  • 1 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 1/4 cup dried apricots, chopped into 1/4 inch pieces
  • 1/2 cup dried cranberries
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds, plus 2 tablespoons to sprinkle on top



Step 1

olive oil for greasing
blanched almond flour for dusting
In a large bowl, blend almond butter, olive oil and eggs with a hand blender until smooth
In a medium bowl, combine arrowroot powder, salt and baking soda
Blend arrowroot mixture into wet ingredients until thoroughly combined
Fold in apricots, cranberries, seeds and sliced almonds
Grease a 7.5 x 3.5 magic line loaf pan with olive oil and dust with almond flour
Pour batter into loaf pan and sprinkle remaining sliced almonds on top
Bake at 350° for 40-50 minutes until a knife inserted into center comes out clean
Let bread cool in pan for 1 hour, then serve
Yield 1 loaf

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