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    Chocolate Chip Cranberry Pecan Bread (grain free)

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    Chocolate Chip Cranberry Pecan Bread is my gluten-free, low-carb replacement for holiday fruitcake or Bishop's bread.

    Chocolate Chip Cranberry Pecan BreadPin

    Chocolate Cranberry Pecan Bread (grain free) is my gluten-free, low carb replacement for fruitcake.

    A low carb & paleo version of Bishop's bread.

    I really never liked fruit cake and in my family, we always made fruit and nut loaves instead.

    We were always suspicious of the oddly colored "fruit" in the fruitcake.

    My mother always made a chocolate chip cherry nut loaf that she called Bishop's bread.

    We loved that bread and best of all there were no green mystery fruit chunks, lol.

    This is my grain-free version of that with cranberries. I love cranberries and they are everywhere this time of year.

    Also, they are lower in carbs than cherries. I made a paleo version and a lower carb version depending on the sweetener of choice you use.

    Can also omit the nuts for a nut-free option.

    Chocolate Chip Cranberry Pecan Bread - Paleo, low carbPin

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

    My Keto Pumpkin Streusel Bread is also a a favorite low carb holiday bread.

    Keto Pumpkin Streusel Bread Recipe
    Keto Pumpkin Streusel Bread with paleo options is a delicious, pumpkin bread loaf with a streusel crumble topping and a lovely drizzle of sweet icing.

    Check out this recipe
    Keto Pumpkin Streusel Bread- Low carb, paleo, & gluten freePin

    Common Questions About the Recipe:

    Can I use dried cranberries instead of fresh cranberries in the recipe?

    Dried cranberries, especially the sweetened ones, can be much higher in carbs than fresh ones. To keep the carbs lower, I recommend using fresh or frozen whole cranberries.

    Can I use chopped walnuts instead of pecans in the recipe?

    Yes, you can use walnuts in the recipe in place of pecans.

    Can I use sugar free white chocolate chips in the recipe.

    You can swap out the dark chocolate chips for sugar-free white chocolate chips if you prefer.

    How do I store the bread?

    Store the bread covered in the fridge for up to a week.

    Chocolate Chip Cranberry Pecan Bread (Grain-Free) Printable Recipe Card Below

    📖 Printable Recipe Card

    Pin

    Chocolate Chip Cranberry Pecan Bread (grain free)

    Stacey
    A paleo fruit and nut bread that is healthier and so much better tasting than fruit cake.
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Cook Time 30 minutes mins
    Total Time 38 minutes mins
    Course bread, Side Dish
    Cuisine American, English
    Servings 8
    Calories
    Prevent your screen from going dark

    Ingredients
     
     

    • 3 eggs beaten.
    • ⅓ cup Sweetener or choice: ⅓ cup organic maple syrup or ⅓ cup erythritol granular sweetener for low carb
    • 3 tablespoon butter melted or coconut oil, melted
    • ¼ cup unsweetened apple sauce.
    • ⅓ cup milk of choice: unsweetened coconut milk or almond milk.
    • 1 teaspoon organic GF orange extract *optional.
    • 2 teaspoon orange zest . use a micro plane or a fine grater
    • ½ teaspoon baking soda + 1 teaspoon apple cider vinegar mixed in a separate pinch bowl . will be very fizzy
    • ¾ cup fresh cranberries minced (I chop mine in the processor or blender for a few seconds).
    • ½ cup coconut flour sifted,
    • 2 tablespoon golden flax meal *optional
    • ⅓ cup paleo friendly chocolate chips or sugar free chocolate chips for low carb
    • ¼ cup pecans chopped *optional, can omit for nut free.
    • 1 teaspoon Xanthan Gum *can omit for paleo

    Instructions
     

    • Preheat oven to 375 F, and grease a 9x5x2 inch loaf pan.
    • In a large mixing bowl combine: 3 eggs, maple syrup, milk of choice, melted butter or coconut oil, vanilla extract, lemon or orange zest, apple sauce, minced cranberries, and baking soda-apple cider vinegar mixture. Stir together thoroughly.
    • Add to mixture in bowl: coconut flour, golden flax meal & xanthan gum. Stir in thoroughly.
    • Add to batter the optional pecans and chocolate chips. Mix in well.
    • Spoon batter into loaf pan and spread evenly in pan.
    • Bake at 375 F for about 28 to 32 minutes, or until tooth pick comes out of center clean.
    • Cool, slice and serve. Store any left-over portions in fridge.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Nutritional Data for Low Carb Version: Servings: 8, Serving size: 1 slice, Cal: 176, Carbs: 10.8 g / Net Carbs: 6.6 g, Fiber: 4.2 g, Fat: 13 g, Protein: 5 g, Sugar: 2 g
    Nutritional Data for Paleo Version: Servings: 8, Serving size: 1 slice, Cal: 225, Carbs: 23 g / Net Carbs: 19.8, Fiber: 4.2, Protein: 5 g, Sugar: 14 g
    *All nutritional data are estimates based on the products I used*
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

      4.67 from 6 votes (1 rating without comment)

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      Recipe Rating




    1. Shirley Hanes says

      November 25, 2023 at 8:29 am

      4 stars
      These flavors would make a great biscotti.

      Reply
    2. Denise says

      January 03, 2023 at 10:28 pm

      Could I substitute a LEMON for the Orange juice and zest?
      Denise

      Reply
      • Stacey says

        January 04, 2023 at 10:09 am

        Hi Denise, you can omit the orange extract or replace it with vanilla extract. You could use lemon zest instead of orange zest if you want to.

        Reply
    3. Roberta says

      November 28, 2018 at 9:48 am

      5 stars
      I just baked this and it’s wonderful. I added more orange extract because I didn’t have the zest. It was tricky getting out of the loaf pan and is a bit crumbly but it’s perfect otherwise. I will bake again and again. Thanks for posting this. It’s now one of my favorites!

      Reply
      • Stacey says

        November 29, 2018 at 6:02 pm

        Thank you so much, Roberta, for trying the recipe and your very kind words.

        Reply
    4. Laura says

      September 21, 2017 at 5:53 am

      5 stars
      This sounds divine! I'm growing to love cranberries more and more!
      But I'm not a coconut flour person ...to me it changes the the flavor too much... What would be the conversion to use almond flour?
      thanks!

      Reply
      • Stacey says

        September 22, 2017 at 10:48 am

        Laura, you could sub about 2 cups almond flour for coconut flour.

        Reply
    5. Johanna says

      December 22, 2015 at 10:43 am

      Delicious but too crumbly. Could not slice Would adding another egg help?

      Reply
      • Stacey says

        December 24, 2015 at 7:46 am

        Johanna, yes you can add an additional egg to help the bread bind better.

        Reply
    6. Peggy says

      December 07, 2015 at 3:31 pm

      5 stars
      Recipe says the Flax meal is optional? Why is it in there if it's not needed?

      Reply
      • Stacey says

        December 07, 2015 at 3:53 pm

        Peggy, It is in the recipe for extra fiber (which I need more of in my diet), but some people can't have flax meal for medical reasons, and I'm letting them know it is not a deal breaker to omit it.

        Reply
    7. Judy says

      September 20, 2015 at 2:26 pm

      4 stars
      Could you replace the applesauce with anything else? What would it be? Thanks.

      Reply
      • Stacey says

        September 20, 2015 at 3:36 pm

        Judy, I believe you can replace the applesauce with coconut oil.

        Reply
    8. Sharon says

      February 21, 2015 at 9:47 pm

      The ingredient list has 1/4 cup of applesauce. When do you add that?

      Reply
      • Stacey says

        February 22, 2015 at 11:13 pm

        Sharon, you add it in with the eggs and other liquid ingredients. Sorry it was not in the directions, as I must have overlooked that error. Thanks for letting me know.

        Reply
    9. Mary says

      November 25, 2014 at 6:57 pm

      What size pan did you use and do I need to grease the pan??

      Reply
      • Stacey says

        November 27, 2014 at 4:58 am

        Mary, I used a standard loaf pan 9x5x2 1/2. I did grease my loaf pan, but if yours is non-stick, then you may not need to.
        ~Stacey

        Reply
    10. Angela Farrell says

      October 09, 2014 at 2:00 pm

      these look amazing! Do you think I could make these as a biscotti??!!!!

      Reply
      • Stacey says

        October 14, 2014 at 4:33 am

        Angela, I think they would be great as biscotti, but you would need less liquid and they would need to be baked for a longer time and at a lower temperature. I am not sure how long, as I have not made biscotti yet.
        ~Stacey

        Reply
    11. Patty says

      October 08, 2014 at 2:54 pm

      Hi Stacey, love so many of your recipes. I was just wondering with Thanksgiving and Christmas coming up if you could please post some recipes for the holidays. I'm really trying to eat healthy and I'm cooking for the holidays. Thanks, Patty

      Reply
      • Stacey says

        October 10, 2014 at 8:27 pm

        Patty, I will be adding More Holiday recipes and possibly some Holiday recipe round ups as well.
        As it is also hard for me to stay on track during the Holidays, lol

        Reply
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