Carrot, Walnut, Cranberry Bread with Almond Flour

I’m a morning person. At least, I thought I was a morning person until I met my husband.  He is the HAPPIEST morning person I have ever known. But here is the problem. His über happy morning disposition turns me into the most grump-a-licious person.  It’s weird.

Grey clouds swirl my head and lightning bolts shoot out of my red beady eyes as soon as he starts skipping around.  It’s like I have to balance out his extremely excited attitude by acting like someone took a poop in my Cheerios. If we both were happy at once, the house would implode! right?

Don’t get me wrong, I’m so glad that he isn’t crabby or grumpy…like me.  But, in the mornings, there are a couple of “rules” that I tend to follow. Rules that, well…my husband does not.  I consider these rules to be universal, but after marrying a man who is anything but rigid, pragmatic, or regimented…. I realize that my rules only apply to me….a very rigid, pragmatic, and regimented person. 

For example…

Alissa Morning Rules – The first thing that must occur is the brewing of a large pot of coffee. No speaking above a certain decibel in the morning.  I like to open the windows and see the fresh light stream through the house.

Kiley Antirules – Anything goes. Sing as loud as possible in as many octaves as possible. If you don’t know the words, make them up.  There are no songs off-limits.  Drum beats on hard surfaces (including your wife’s butt) are encouraged.  Turn TV on immediately, play music on phone, watch videos on iPad…..all at the same time.

I love and adore this man…but honestly, must he sing the Gummy Bears theme song at 6:30 am? Seriously. I didn’t even know they had a theme song. And maybe they don’t and he just was singing this ridiculously happy song. Must he sing the ENTIRE R Kelly “Trapped in the Closet” montage!?

But that is just it…he is happy.

So happy.

He hasn’t even drank coffee and he’s bouncing around like a pinball. And then I think…why is this man married to me? Why is he constantly happy to wake up next to the grouchiest person that THINKS she is a morning person but will break your finger in three places if you dare touch her before coffee and food are in her hands.

And that’s when I realize that I’m grateful for things that just don’t make sense sometimes. I’m grateful that this bouncy jukebox-singing man continues to wake up every morning and think that he hit the jack pot…with me. HA.  I know that if that jukebox ever went silent, my world would be a very boring and sad place. It would be like having banana bread every morning.

I mean, I like banana bread…just like I love silence in the mornings sometimes, but when you’ve had Carrot, Walnut, Cranberry Bread…whoa buddy…it’s a new ball game. Breakfast is exciting again. This breakfast bread is carrot cake reincarnated in a breakfast. So make a batch, freeze part of it for quick breakfasts, and you will find yourself singing your own morning show tunes. Just be sure to warn your family!

Carrot, Walnut, Cranberry Bread with Almond Flour (Grain Free, Gluten Free, Dairy Free, Refined Sugar Free, Paleo-Friendly)

(adapted from Anja’s Food 4 Thought)

Makes 2 loaves or 24 muffins 


  • 1 1/2 cup almond flour (I use Honeyville)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon cinnamon
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons coconut oil
  • 4 bananas, mashed (1 cup)
  • 2 tablespoons honey or maple syrup
  • 4 medium carrots, shredded
  • 1/2 cup unsweetened coconut
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts, chopped


  1. Preheat oven to 350F. Spray muffin tins or loaf tins with nonstick spray.
  2. Mix dry ingredients (almond flour, baking powder, salt, and cinnamon) in a medium bowl. In a separate bowl, mix wet ingredients (eggs, vanilla, coconut oil, mashed bananas, and honey). Add wet ingredients to dry and mix until combined. Stir in carrots, coconut, cranberries, and walnuts.
  3. Pour batter into prepared loaf tins or muffin tins. Bake at 350F for 40 to 50 minutes if baking loaves. For muffins, bake at 350F for 25 to 35 minutes or until a cake tester comes out clean. Allow to cool for 5 to 10 minutes before removing from tins. Place muffins/loaves on cooling rack.  Muffins keep best in the refrigerator. I freeze a batch to reheat for quick breakfasts.

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