Cranberry Almond Loaf

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READY IN: 50mins
Recipe by Elanas Pantry

Photo courtesy of Almond Board of California Slice this Cranberry Almond Loaf and enjoy it as a jazzed up base for your Turkey Club Sandwich. Or toast it and dip in olive oil for a delicious breakfast or after dinner treat. Personally, I like mine toasted and smothered in goat cheese.

Ingredients Nutrition


  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° for 40-50 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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