Very excited about this beauty I just pulled out of the oven! I love cranberries and gingerbread. I saw a recipe for a bread with this flavor profile and wanted to make my own version that is gluten free and as close to paleo as I can get. This is pretty spot on and I got a great texture on my 2nd try!
Cranberry-Ginger Bread – GF/Paleo
2 cups fresh cranberries
1/4 cup orange juice
2 TBS honey
1/4 cup cashew butter (can substitute creamy almond butter)
1/4 cup molasses
4 TBS grass-fed butter, melted
1 TBS orange juice
3/4 cup coconut flour
1 TBS plus 1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp allspice
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
pinch of sea salt
coconut oil to grease pan
3/4 cup chopped walnuts
1 TBS maple syrup
Preheat oven to 350 degrees. Grease inside of a loaf pan or cake pan with coconut oil.
In a sauce pan on medium heat, combine all ingredients for cranberry mix. Cook, stirring occasionally, until all berries have burst but still retain some shape, approximately 7-10 minutes. Remove from heat, set aside. (You can make the cranberry sauce ahead of time and store in the fridge until needed.)
In a food processor, combine bananas, eggs, nut butter, molasses, butter, and 1 TBS orange juice. Process until well combined. Add remaining ingredients for bread mix, process again until well combined. Pour batter into greased baking pan.
Using a spoon, drop dollops of cranberry sauce throughout batter. Then, use the tip of a knife to swirl cranberry sauce into batter, making sure it is evenly distributed.
In a small bowl, toss walnuts and maple syrup together. Sprinkle on top of bread batter.
Bake at 350 degrees for 45-55 minutes or until a toothpick inserted into center of loaf comes out clean.
Store in refrigerator in an air tight contained up to 5 days (it probably won’t last that long)!
For muffins: place in greased muffin tins and bake for 30-35 minutes. After removing from oven, flip pan on a clean surface to easily release muffins from pan.