Paleo Cranberry Loaf

23 Dec

A friend and fellow paleo baker texted me on Thursday, “Do you have a paleo recipe for cranberry bread?”  My response, “No, but I would take a paleo blueberry muffin recipe (I knew she’d have one of those), substitute dried cranberries and some orange zest and bake it in a loaf pan lined with parchment paper.”  This then got me thinking, John’s family would enjoy a cranberry loaf – and John’s family went paleo this fall – so I really should come up with a more specific recipe.  So Erin, this one’s for you!

Ingredients:

1/2 cup coconut flour

1/2 tsp. kosher or sea salt

1/2 tsp. baking soda

3/4 tsp. cinnamon

1/8 tsp. ground cloves

3 large eggs

1/3 cup canola or grape seed oil

1/2 cup coconut nectar or organic blue agave

1 tsp. vanilla extract

1 lb. sweet potato, baked and mashed.

1/2 tsp. orange zest

1/2 cup dried cranberries

Method:

Preheat oven or toaster oven to 400°F.  Bake sweet potato for 60+ minutes until fork tender, cool and mash.  Preheat oven to 350°F.  In one bowl sift together coconut flour, baking soda, cinnamon, and cloves.  In a separate bowl whisk together sweet potato, eggs, oil, agave, vanilla, salt, and zest.  Blend dry ingredients into wet and fold in cranberries.  Grease a loaf pan (I used glass) with coconut oil and line the bottom with parchment paper.  Spread the batter into the loaf pan and bake at 350°F until cooked through, approximately 60 minutes.  If using a metal loaf pan you may find that it cooks faster.

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