Cranberry Almond Loaf


Cranberry Almond Loaf

Slice this Cranberry Almond Loaf and enjoy it as a jazzed up base for your turkey club sandwich. Also, toast it and dip in olive oil for a delicious breakfast or after dinner treat. This is one of the best healthy bread recipes out there!


This recipe comes courtesy of the Almond Board of California.

Yields1 loaf


  • 3/4 cup creamy roasted almond butter, at room temperature
  • 2 tablespoons olive oil
  • 3 large eggs
  • 1/4 cup arrowroot powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup dried apricots, chopped into 1/4-inch pieces
  • 1/2 cup dried cranberries
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds, plus 2 tablespoons to sprinkle on top


  1. In a large bowl, blend almond butter, olive oil and eggs with a handheld mixer until smooth.
  2. In a medium bowl, combine arrowroot powder, salt and baking soda.
  3. Blend arrowroot mixture into wet ingredients until thoroughly combined.
  4. Fold in apricots, cranberries, seeds and sliced almonds.
  5. Grease a 3 ½ x 7 ½ x 2 ¼ inch loaf pan with olive oil and dust with almond flour.
  6. Pour batter into loaf pan and sprinkle remaining sliced almonds on top.
  7. Bake at 350 degrees F for 40 to 50 minutes until a knife inserted into center comes out clean.
  8. Let bread cool in pan for 1 hour, then serve.

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