Cranberry Orange Brunch Bread

Cranberry Orange Brunch Bread

Serves: 1 9x5 inch Loaf

Use Organic:

  • 2 cups all-purpose gluten free flour
  • 1 cup coconut palm sugar
  • 4 Tablespoons cold Garden of Life Coconut Oil
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 Tablespoon orange zest*
  • ¾ cup fresh squeezed orange juice
  • 1 cup chopped orange segments
  • 1 cup dried cranberries
  • 1 egg
  • 2 Tablespoons honey
  • 4 Tablespoons cold grassfed butter (or another 4 Tablespoons of Coconut Oil)


  1. Preheat oven to 350 degrees and grease (using coconut oil) and lightly flour loaf pan.
  2. Place first 7 ingredients into the food processor using the “s” blade and pulse until you get a texture that resembles finely grated cheese.
  3. Next, add the orange juice, zest, honey and egg and pulse again until the mixture is combined.
  4. Remove batter from food processor and place in a bowl so you can stir in the dried cranberries and chopped orange
  5. Spread batter into loaf pan and bake for 75 minutes.
  6. Remove bread from oven and let cool at least 20 minutes before taking out of loaf pan.
  7. Garnish with fresh orange slices.
  8. Bread lasts 5 days refrigerated or one month in freezer.
* To make enough zest, orange juice and orange segments, have 3 large navel oranges on hand. Option: To make a decadent French toast, cut 1 inch slices of Cranberry Orange Bread and dip each side into a mixture of 3 eggs, ¼ cup almond milk and 1 teaspoon of cinnamon. Place each piece in a hot skillet greased with coconut oil. Cook 2 minutes on each side. Top with maple syrup and sifted powdered sugar.


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