Cranberry Orange Bread
This easy and quick Cranberry Orange Bread recipe is great for the holidays. It has a tangy delicately sweet taste and a burst of fresh citrus.
Servings: 12 servings
Ingredients
- 2 cups all purpose flour
- ¾ cup cane sugar
- ¾ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup cranberries sliced
- ½ cup walnuts roughly chopped
- 1 large eggs
- 2 tablespoons coconut oil
- ¾ cup orange juice
- 1 tablespoon orange zest
Instructions
- Preheat oven to 350° F. Grease a loaf pan with coconut oil spray.
- In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour mixture.
- In another large bowl, combine the egg, oil, orange juice, and orange zest. Pour the dry ingredients into the wet ingredients, and stir until everything is well-blended. Transfer the batter into the prepared pan
- Bake for 50-55 minutes in the preheated oven or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Video
Notes
Recipe: Adapted from AllRecipe.
Equipment: I use the FoodSaver FM Vacuum Sealing system to seal the cranberries so they're ready to be used for the recipe whenever I'm ready.
- To make this gluten-free, use an all-purpose gluten-free flour mix, but again the texture will not be as moist. Do not substitute only almond flour or only coconut flour though.
- You can substitute the cane sugar for coconut sugar or another granulated sugar.
- Substitute the coconut oil for another neutral oil or butter.
Nutrition
Calories: 184kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 204mg | Potassium: 200mg | Fiber: 2g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 9.6mg | Calcium: 42mg | Iron: 1mg
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