Gluten-Free Coconut Cranberry Bread | Joybilee® Farm | DIY | Herbs | Gardening | Print
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Gluten Free Coconut Cranberry Bread

  • Author: Chris Dalziel
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Gluten Free
  • Method: Baking


A light, gluten-free, bread that is perfect for snacks, serving as dessert, or enjoying with afternoon tea.


  • 1 cup coconut flour (#ad)
  • 1/4 c. flax seed, freshly ground
  • 8 eggs, beaten lightly
  • 1/2 cup honey
  • 1/4 cup. coconut oil, melted
  • 2 tsp. baking powder
  • 1/2 tsp. Himalayan salt
  • 1/2 cup cranberries, dried
  • 2 tbsp. coconut, shredded (optional)


  • Preheat oven to 350F.
  • Mix eggs, coconut flour (#ad), flax seed, honey, and coconut oil together.
  • Beat well.  Allow the batter to rest for 15 to 20 minutes.
  • It should be the consistency of a thick muffin batter.
  • Add more flour if it is too liquidy,  2 tbsp. at a time.
  • Allow to rest for 10 minutes between additions to allow the coconut flour (#ad) fully absorb the liquid.
  • Add salt, baking powder and dried cranberries to the batter.
  • Spread in a greased bread pan, about 3/4s full.
  • Sprinkle coconut on top.
  • Place loaf in the middle of the oven.
  • Bake for 30 minutes at 350F.
  • Reduce heat to 325F and continue baking an additional 15 to 25 minutes until centre is done and top of loaf is golden brown.
  • Don’t over bake.
  • Allow to cool completely before slicing.

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