Well, Thanksgiving is now behind us and that means it is time for all things cranberry and peppermint! So long pumpkin spice it has been fun… In all seriousness though I love Christmas flavors. I eat cranberries all year long and one of my favorite flavor combos in the world is cranberry and orange it is just a classic.
Growing up, I have very fond memories of my mom making cranberry bread. As wonderful of a cook as my mother is she is not much of a baker so this cranberry bread was a definite seasonal treat. She would pick a day and make a bunch of loaves for neighbors and friends, reserving one special loaf for us. That one loaf was never enough. I just wanted to gobble it all up!
Since going paleo I have tried a few different re-creations of this classic recipe, but I have never been 100% satisfied. Until now… After creating my pumpkin bread recipe I knew that this recipe had to be next.
This recipe turned out just as well as the pumpkin bread and it is definitely my new current holiday favorite. I hope that it will fill your home with some wonderful holiday memories and flavors in the coming weeks!
Cranberry Orange Bread (AIP/Paleo)
(yields 1 mini loaf)
1 ½ tsp Baking Powder
¼ tsp sea salt
½ Cup of Pureed Green Plantain
½ C Palm Shortening
2 TBS Grated Orange Peel
1/2 Cup of Maple Syrup
1 tsp Vanilla Extract
2/3 Cup of Fresh Cranberries
2 TBS Coconut Cream
1 tsp Honey
½ tsp Vanilla Extract
Preheat oven to 350 degrees. In your food processor combine your sweet potato flour, baking powder, sea salt, plantain, palm shortening, orange peel, maple syrup, and vanilla extract. Blend until smooth. Fold in your cranberries. Grease a mini loaf pan and pour in your batter. Baking for 45 minutes to an hour or until a knife comes out clean. Allow the bread to cool completely and then gently turn it out of the pan. To make your glaze, blend together all of your ingredients and drizzle on top of your bread. Enjoy.