Ingredients
- 3/4 cup (90g) coconut flour
- 2/3 cup (121.33g) brown sugar replacement
- 1/3 cup (36g) unflavored whey protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113.5g) butter, melted
- 6 large eggs
- 2 tsp freshly grated orange zest
- 1 tsp orange extract
- 1/2 tsp vanilla extract
- 1/3 cup (78.86ml) water
- 1 cup (100g) fresh cranberries, halved
- 1/2 cup (58.5g) chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350ºF (175ºC). Grease an 8×4-inch metal loaf pan very well. A 9×5-inch pan also works but will bake faster.
- In a large mixing bowl, whisk together coconut flour, brown sugar replacement, whey protein powder, baking powder, and salt.
- Add in the melted butter, eggs, orange zest, orange extract, and vanilla extract. Stir until well combined.
- Gradually stir in the water until the batter is smooth and spreadable. If the batter is too thick, add more water 1 tablespoon at a time.
- Fold in the halved cranberries and chopped nuts (if using).
- Transfer the batter to the prepared loaf pan and smooth the top evenly.
- Bake for 50–60 minutes, or until the top is golden brown and the bread feels just firm to the touch.
- Let cool in the pan for at least 30 minutes. Then run a sharp knife around the edges and carefully transfer to a wire rack to cool completely before slicing.
Notes
- Use a serrated knife to cut clean slices after fully cooling to avoid crumbling.
- For nut-free version, omit walnuts or pecans without affecting texture significantly.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Let bread reach room temperature or warm slightly before serving for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 298
- Sugar: 2g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 105mg
