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Gluten-Free, Grain-Free Cranberry Orange Bread

Per Square: Approx 5g protein | 3g Fiber
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 16 squares
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 3 eggs
  • 1 cup cashew or almond butter
  • 1 cup smashed sweet potato
  • ½ cup maple syrup
  • Zest and flesh of 1 orange with the white pith and any seeds removed
  • ½ teaspoon salt
  • ¼ tsp cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds
  • 1 cup dried cranberries

Equipment

  • Blender
  • 8 × 8-inch or 9 × 9-inch baking pan (cooking time will be longer with the 8 inch pan)
  • Measuring Cups
  • Measuring Spoons
  • Zester or Fine Grater
  • Knife
  • Cutting Board
  • Spatula

Method
 

  1. Heat the oven to 350°F. Grease or line an 8 × 8-inch or 9 × 9-inch baking pan.
  2. Add the eggs, nut butter, maple syrup, orange zest and flesh, salt, cinnamon, vanilla, and chia seeds to a blender. Blend until smooth and the chia seeds are broken down.
  3. Add the dried cranberries and pulse twice for 5 seconds each. Breaking them up a bit helps keep them from slipping out when you slice the bread.
  4. Pour the batter into the prepared pan.
  5. Bake until the center is set and a toothpick inserted into the middle comes out mostly clean, approximately 25–35 minutes. Start checking early, especially with the larger pan.
  6. Let cool in the pan, then cut into 16 squares. Store covered in the refrigerator.

Notes

We developed this gluten-free, grain-free cranberry-orange bread with holiday peace in mind. The batter comes together in a blender—think one bowl, yay!—and the result is a really moist, flavorful treat, with just the right amount of “I totally have my life together” energy. Keep it covered in the refrigerator, where it can last for a couple of weeks—if it isn’t gone before then.