Cranberry Orange Bread
Simple, moist, and quick bread recipe made with orange zest and fresh cranberries.
Servings 12 servings
- 2 Large Eggs
- ¼ Cup Coconut Oil melted
- ⅓ Cup Maple Syrup
- 1½ Tbsp Orange Zest
- 1 Tsp Vanilla
- ½ Cup Buttermilk
- 2 Cups Fresh Cranberries
- 1¼ Cup Oat Flour
- 1¼ Cup Gluten-free Flour Mix
- 1½ Tsp Baking Powder
- 1 Tsp Salt
Preheat oven to 350 degrees F and line a 9x5 inch loaf pan with parchment.
In a medium bowl, whisk flours, baking powder, and salt.
In another mixing bowl, beat together the eggs, coconut oil, maple syrup, orange zest,
vanilla, and buttermilk.
Mix at high speed with an electric mixer for about 10 minutes or until pale and creamy.
Now, add in the flour mixture and beat until smooth, 1-2 minutes. Add cranberries, gently fold to combine.
Pour the batter into the prepared loaf pan and bake for 40-50 min or until a knife inserted in the center comes out clean.
- Use a preheated oven.
- To check doneness, use a knife inserted in the center, if it comes out clean, the Cranberry Orange Bread is ready.
- This bread was made without orange juice. If you would like to add some, you may add about 1/2 a cup but you would have to add another 1/4 cup of oat or gluten-free flour.
- You can whip up a couple of these as easily as one, so feel free to double the ingredients. One for you and one for a friend (or two for you!).
- Use a greased loaf pan.
- If you like, add some chopped nuts. Nuts are a wonderful addition and compliment the flavors of the bread beautifully.
- If using frozen cranberries, you do not need to thaw them.
- Invest in an oven thermometer. If you don't have one already, they are great for baking! Most ovens vary in temperature, an inexpensive oven thermometer is a great way to bake your loaf perfectly
Calories: 185kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 222mg | Potassium: 158mg | Fiber: 3g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg