This cranberry walnut bread recipe is made with almond flour and is low in carbs, dairy-free and gluten-free. A delicious combination of fresh tart cranberries with the crunch of walnuts and the nuttiness of the almond flour.
Enjoy this low carb bread, sliced and slathered with cream cheese. It's also great toasted with butter too.
There is a popular walnut bread recipe I made with coconut flour so thought I would try another version with almond flour and add cranberries in for a winter bread. This bread is denser than the coconut flour version but holds well when toasted.
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Carbs in Cranberries
Fresh cranberries are relatively low in carbohydrates. On average, a 1-cup (about 100 grams) serving of fresh cranberries contains approximately 4 grams of carbohydrates.
Sweetened dried cranberries are considerably higher in carbohydrates compared to fresh cranberries. A ¼-cup (about 40 grams) serving of sweetened dried cranberries can contain around 30 grams of carbohydrates or more, depending on the brand and sweetening process.
Unsweetened dried cranberries are available, and they contain fewer carbohydrates compared to sweetened varieties. A ¼-cup (about 40 grams) serving of unsweetened dried cranberries typically contains around 15 to 20 grams of carbohydrates.
We have used one of our almond flour bread recipes and adapted it for this cranberry walnut bread recipe. There is no sweetener but if you wanted a sweeter tasting walnut cranberry bread, add low carb sweetener to taste.
- Almond flour - finely ground
- Ground golden flaxseed - this can be omitted but adds fibre to the bread.
- Psyllium husk powder - this helps bind the bread mixture in the absence of gluten. If you want to omit it, used a flax egg.
- Cranberries - we use fresh but frozen could be used. Defrost them before use.
- Walnuts - chop them for an even distribution.
- Eggs - we always bake with our eggs at room temperature.
- Orange rind /zest- this can be optional but does give an added flavor.
- Coconut oil - to keep this dairy free we used coconut oil but melted butter could be substituted.
- Apple Cider Vinegar - this combines with the baking powder to act as a leavening ingredient.
How to make low carb cranberry walnut bread
This bread can be baked in a loaf tin for an even loaf shape but we prefer to fashion into a rustic shaped loaf.
Mix all the ingredients into a dough.
Stir in the chopped walnuts, cranberries and orange rind.
Shape into a rustic bread.
Bake until golden and firm.
Once the bread is cooled, store it in the fridge. It can be kept in an air tight container, but we also wrap it with kitchen towel. It will last up to 4 days.
Allow your cranberry walnut bread to cool completely before freezing. This helps prevent moisture from forming inside the packaging, which can lead to freezer burn.
If your cranberry walnut bread isn't already sliced, you can slice it into individual portions before freezing. This makes it easier to take out and thaw only the amount you need.
Wrap the bread tightly in plastic wrap or aluminum foil. Make sure it's well-sealed to prevent air from getting in. Alternatively, you can use a resealable plastic freezer bag.
Place the wrapped and labeled cranberry walnut bread in the freezer. While frozen bread can last longer, it's best to use it within 2-3 months for the best taste and texture.
This is a sharp savory bread but if you have a sweet tooth as does the Chief Taster, add low carb sweetener for a sweeter bread.
Baking the bread in a rustic shape takes longer than if it's baked in a loaf tin. But the shape is not as pretty.
Swap the walnuts for toasted pecans.
Can this be made with coconut flour?
If you prefer to bake with coconut flour, use our low carb walnut bread recipe and simply add chopped cranberries and orange peel. Perhaps a touch of sweetener if you don't want your bread too sharp in flavor.
What to serve with cranberry walnut bread
Cranberry walnut bread is a delicious and versatile bread that can be enjoyed in various ways. What you serve with it can depend on the occasion and your personal preferences. Here are some ideas:
- Butter: A classic choice is to simply spread some butter on slices of cranberry walnut bread. The creamy butter complements the slightly sweet and nutty flavors of the bread.
- Cream cheese: Another popular option is to spread cream cheese on the bread. The creamy and slightly tangy cream cheese pairs well with the tartness of cranberries and the crunch of walnuts.
- Cheese: Cheese and bread are a classic combination. You can serve slices of cranberry walnut bread with a cheese platter that includes options like brie, goat cheese, or cheddar.
- Turkey or chicken sandwich: Use cranberry walnut bread to make a turkey or chicken sandwich. Add some roasted turkey or chicken slices, lettuce, and a spread like mayonnaise or cranberry sauce for a delicious meal.
- French toast: Turn cranberry walnut bread into a decadent breakfast or brunch by making French toast with it. Dip slices of the bread into a mixture of eggs, almond milk or cream, and cinnamon, then fry them until golden brown.
- Nut butter: Spread almond butter, peanut butter, or another nut butter on cranberry walnut bread for a nutritious and filling snack or breakfast option.
- Charcuterie board: Include slices of cranberry walnut bread on a charcuterie board alongside cured meats, cheeses, olives, and other accompaniments. It adds a unique texture and flavor to your charcuterie experience.
Cranberry Walnut Bread
- 3 cups almond flour
- 4 tablespoons ground golden flaxseed
- 2 tablespoons psyllium husk powder
- 3 large eggs
- ¾ cups cranberries, chopped
- ¾ cups walnuts, chopped
- ¼ cup coconut oil
- 1 tablespoon orange rind/zest , finely chopped
- 1 tablespoon baking powder
- 1 tablespoons apple cider vinegar
- ½ teaspoon salt
- 1 cup hot water
- Preheat the oven to 180C/350F degrees and line a baking sheet with parchment paper (or line a 1lb bread tin with parchment paper).
- Place the almond flour, ground flaxseed, baking powder, psyllium husk powder and salt in a bowl and mix thoroughly.
- Add the oil and eggs and blend well until the mixture looks like breadcrumbs.
- Add the apple cider vinegar and mix well.
- Gently add the water, a bit at time and stir into the mixture (you may not need it all). Let the mixture sit for 10 minutes.
- Add the chopped walnuts, chopped cranberries and orange rind to the bread and fold into the dough evenly.
- Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).
- Place the dough on the parchment paper lined baking tray.
- Bake for 35 -40 minutes until golden and firm.
- Slice, serve and enjoy!
The information shown is an estimate provided by an online nutrition calculator.