Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

If desired, make the crumble topping! To do so, stir together the ingredients for the crumble topping and set aside until ready to use.

Beat the eggs, vanilla extract, melted butter, and orange juice together in a mixing bowl. In a separate bowl, stir together the coconut flour, sugar-free sweetener, baking soda and sea salt until well-combined. Stir the dry mixture into the bowl with the wet mixture and beat until well combined. Stir in the orange zest. The batter will become very thick and crumbly.

Toss the cranberries in 2 teaspoons of coconut flour until well-coated.

Add the cranberries to the mixing bowl and fold in until cranberries are incorporated throughout the batter.

Transfer batter to the parchment-lined loaf pan and use your hands or a rubber spatula to pat the batter down into an even layer. Sprinkle the crumble topping evenly over everything (if using). Bake on the center rack of the preheated oven 50 to 55 minutes, until bread is golden-brown and tests clean when poked in the center with a toothpick.

Allow bread to cool at least 40 minutes before slicing and serving.