Paleo Orange Cranberry Pumpkin Bread (AIP, Grain Free)
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This paleo cranberry pumpkin bread with orange frosting is a delicious seasonal treat. It’s paleo, AIP, and totally grain free.
It’s day three of #UWCranberryWeek, and one of the most requested recipes was a cranberry bread. I can dig it. Honestly, any kind of bread is always something I get excited over since I went grain free! And when a dessert bread is both grain free and egg free… then yes please x100. This pumpkin cranberry bread with orange frosting is just the thing to satisfy cranberry bread cravings!
October may be over, but pumpkin season sure isn’t. November is the perfect time to marry winter and fall flavors like pumpkin, cranberry, and citrus. Yes, this bread may very much be a treat and not a savory dish, but it’s great for bringing along to holiday gatherings and sharing with family and friends. That way, you have something to enjoy as a treat that keeps you from feeling bad, and it tastes good enough to share.
The Ingredients For the Pumpkin Cranberry Bread
Coconut flour and coconut oil
With the pumpkin and the cranberries combined, this bread has a lot of moisture. The coconut flour helps absorb the excess moisture and keeps the bread paleo and AIP. I wouldn’t try to sub another flour for this.
Tapioca starch
Tapioca helps bind the bread and give it more structure than just the coconut flour alone. You can likely swap arrowroot starch.
Tigernut flour
Tigernut is not a nut (it’s a tuber), so this bread is grain and nut free.
Pumpkin
I use canned pumpkin puree (not pumpkin pie puree) but you can use homemade pumpkin puree as well.
Maple Syrup
Maple adds another layer of fall flavor.
Gelatin (or 3 regular eggs)
You’ll need gelatin to make the egg substitute. It’s the green can of Vital Proteins 🙂 This bread really needs the gelatin… Collagen or more tapioca will not work. If you can real eggs, sub 3 eggs.
Fresh cranberries
So good!
Palm shortening, coconut cream, and orange zest
These ingredients make the frosting. If you can tolerate something like Simple Mills frosting, that could be a good shortcut.
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PrintPaleo Cranberry Pumpkin Bread (AIP, Grain Free)
- Total Time: 55 minutes
- Yield: 8-9 slices 1x
Description
This paleo cranberry pumpkin bread with orange frosting is a delicious seasonal treat. It’s paleo, AIP, and totally grain free.
Ingredients
For the bread
- 1 cup coconut flour
- 1/4 cup tapioca starch
- 1/3 cup tigernut flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 3/4 cup pumpkin
- 1/3 cup fresh cranberries
For the gelatin eggs (sub 3 real eggs)
- 3 tbsp gelatin
- 3/4 cup water
For the frosting
- 1/2 cup palm shortening
- 1/2 cup coconut cream
- 2 tsp honey or maple syrup
- Zest of half an orange
Instructions
- Preheat the oven to 375 F and line a loaf pan with parchment paper, very lightly greased with coconut oil
- In a large mixing bowl, sift together the flours, baking soda, and cinnamon.
- Next, add in the pumpkin, coconut oil, and maple syrup and thoroughly combine.
- For the gelatin egg (sub 3 regular eggs) place a small pot on the stove with 3/4 cup of water and lightly sprinkle in the 3 tbsp of gelatin. You don’t want any clumps. Allow the gelatin to bloom for 2-3 minutes. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Remove the mixture from the stove and use a whisk or milk frother to vigorously whisk the mixture until it’s frothy. Immediately add the gelatin egg to the pumpkin mixture and stir together.
- Fold in the cranberries to the dough until evenly dispersed.
- Spoon the mixture into the prepared baking pan and flatten with a rubber spatula or spoon. Bake for 40 minutes or until the bread is firm, and not wet when poked with a knife or toothpick.
- Transfer to a cooling rack and allow the bread to cool for 45-60 minutes so it sets before slicing. This bread needs time to set!
- While the bread is cooling, make the frosting by combining all of the ingredients (reserving some of the orange zest for topping) in a bowl and mix well. Set aside.
- Once the bread is cooled and firmed top with the frosting and finish with additional orange zest if desired. Slice and enjoy!
Notes
All nutritional facts are estimations and will vary.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Fat: 35.5g
- Carbohydrates: 24g
- Fiber: 6.8g
- Protein: 9.5g
AIP
Low Carb
Paleo
Whole30
Is there another flour that can substitute for the tapioca and tigernut
Arrowroot may work for tapioca, but I haven’t found a good AIP swap for tigernut
It does not indicate the measurements of the maple syrup, just stating 1/4. Is that a tablespoon, cup, etc.? Thank you!
Cup 🙂 Thanks!!
I don’t have tigernut flour. Can I just add more coconut flour or another flour?
Coconut flour is a bit too absorbent to sub for tigernut. If you can tolerate almond flour, that the next closest swap 🙂
Hi, I just bought a big bag of dried cranberries. Would they work instead of fresh ones? Thank you.
I haven’t tried that, but it would likely work!
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I made this today and it turned out great! I didn’t have any more fresh cranberries so I just added some dried. I bet fresh would be even better. For the frosting I found that I had some liquid from the coconut cream that wasn’t whipping up so when I poured that off it whipped up right away. I used 3 eggs instead of the gelatin. This was faster and easier to make than I expected too.
★★★★★
This looks delish! Love the cranberries in it.