Almond Cranberry Chocolate Chip Quick Bread

Recipe courtesy of Marnely Rodriguez, Cooking with Books.

Small Almond Cranberry Bread 1


  • 1/2 cup Bob’s Red Mill Almond Flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 cup fresh cranberries
  • 1/2 cup milk chocolate chips
  • 1 cup extra-virgin olive oil
  • 2/3 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 vanilla bean, scraped


  1. Preheat oven to 350F. Grease a loaf pan with a little olive oil. Set aside.
  2. Whisk together flours and baking powder and stir in fresh cranberries and chocolate chips. Reserve.
  3. In a medium bowl, whisk together the extra-virgin olive oil, sugar and eggs. Add vanilla and incorporate.
  4. Add dry ingredients to the wet ingredients and stir until incorporated.
  5. Pour into loaf pan and bake for 35-45 minutes, until bread is done. To check doneness, touch the center of the cake, and if it springs back, it’s ready.


70 minutes




1 Loaf
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