Cranberry Coconut Bread
Cranberry Coconut Bread made low in sugar with healthy, wholesome ingredients. The perfect thick & chewy bread to celebrate the holidays, and makes a great gift! Gluten Free + Low Calorie + Paleo
Servings: 10 slices
Ingredients
- 3 eggs room temperature
- 3 egg whites room temperature
- 1/4 cup coconut oil melted
- 1 tablespoon honey
- 1 cup frozen cranberries thawed
- 3/4 cup coconut flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 F. Spray a bread pan with nonstick coconut oil spray.
- In a small bowl, sift together coconut flour, tapioca flour, baking powder and salt.
- In a larger bowl, whisk together eggs, egg whites and honey.
- To the liquid ingredients, fold in half the flour mixture. Then stir in coconut oil. Fold in remaining flour ingredients and stir to combine.
- Next fold cranberries into the batter.
- Transfer the dough into the prepared bread pan and smooth into an even layer.
- Bake 30-40 minutes until a toothpick can be inserted in the center clean.
- Remove from the oven and cool in the pan 60-90 minutes prior to transferring to a wire cooling rack. Slice into 10 pieces and serve!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1slice | Calories: 151kcal | Carbohydrates: 12g | Protein: 4.1g | Fat: 8.1g | Saturated Fat: 5.1g | Cholesterol: 55.9mg | Sodium: 86.4mg | Fiber: 0.6g | Sugar: 4.7g