Cranberry Orange Coconut Flour Bread
This recipe describes a cranberry orange coconut flour bread. It's a delicious option for holiday breakfasts or desserts.
This recipe describes a cranberry orange coconut flour bread. It's a delicious option for holiday breakfasts or desserts.
- Carbohydrate 39.97167 g
- Cholesterol 517.45 mg
- Fat 190.63884 g
- Fiber 1.84029995632172 g
- Protein 26.40989 g
- Saturated Fat 120.640815 g
- Serving Size 1 1 Serving (992g)
- Sodium 2080.278 mg
- Sugar 38.1313700436783 g
- Trans Fat 13.240375 g
- Calories 1948 calories
Step-by-step
- Preheat oven to 350.
- Mix all the ingredients except cranberries together in a large bowl and beat with a hand mixer.
- Add the cranberries.
- Pour the mix into a loaf pan lined with parchment paper. (I use this unbleached kind.)
- Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
- In my oven this was 37 minutes exactly, but all ovens vary.
Coconut flour demands an unusually high egg count to counteract its extreme absorbency and lack of gluten proteins. Six eggs supply both the necessary moisture and the structural protein network required to hold a dense loaf together without collapsing. Honey introduces simple sugars that brown quickly during baking, while the acid in fresh orange juice reacts directly with the baking soda to generate carbon dioxide bubbles, lifting the heavy batter in the 350 degree Fahrenheit oven.
Working with this flour requires precise measuring because even a slight excess creates a dry, crumbly texture. Parchment paper lining the loaf pan prevents sticking and allows easy removal after baking for 37 to 40 minutes, indicated by a clean toothpick pull. Hand mixers ensure the dense fibers incorporate smoothly before folding in whole fruits.
Substitutions alter the chemistry significantly. Maple syrup can replace honey at a one-to-one ratio, though the final loaf will brown slightly faster due to different sugar compositions.
