Friday Foodspiration: Cranberry Jalapeno Bread


Inspired by my love for cornbread and leftover Christmas cranberries . . . 

I have loved cornbread since I was a kid, but over the past few years, I have realized that corn products no longer love me.  My body doesn’t run best when fueled by corn so I try to avoid it.  I came across this recipe and tweaked it a bit to meet my families needs and taste buds.  

My kids weren’t thrilled with the jalapenos, but it went great with winter soups and chili.  I think next time I’ll try it with a bit more sweetener and just cranberries for them.  


  • 1 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 3 tbsp Swerve Sweetener
  • 1 tbs baking powder
  • 1/2 tsp Salt
  • 4 Eggs
  • 3/4 cup Unsweetened Almond Milk
  • 5 tbsp Coconut Oil, melted
  • 1/4 tsp Vanilla Extract
  • 3/4 cup Cranberries, chopped
  • 1/2 Jalapeno, seeded and diced


  1. Preheat oven to 350 degrees and coat an 8 inch round baking pan with cooking spray.
  2. In a small bowl, whisk the eggs, milk, coconut oil, and vanilla.  
  3. In a separate bowl add the dry ingredients.  
  4. Add the reserved wet ingredients to the dry ingredients, then stir in the cranberries and jalapenos.  
  5. Spread mixture into the greased pan and bake for 30-32 minutes, or until the center is set.