Cranberry Orange Bread - Chocolate Covered Katie

2 cups flour spelt or all purpose flour work well (gluten free and keto options are listed above)
3/4 cup sugar or unrefined coconut sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 cups fresh or frozen cranberries (chopped)
1 cup orange juice
3 tbsp oil or butter (see note below about a fat free option)
2 tsp pure vanilla extract
1 tbsp orange zest (zest of 2 small oranges)
1 egg or flax egg, or 2 tbsp additional orange juice
optional handful chopped walnuts or pecans

To make the cranberry orange bread, preheat the oven to 350 F. Grease a 9x5 loaf pan, and line the bottom with parchment. In a large bowl, stir first five ingredients. Stir in all remaining to form a batter. Pour into the loaf pan. Bake on the oven center rack for 50 minutes, or until bread has risen and a toothpick comes out mostly clean. Let cool completely. If you can wait, the taste and texture are so much better the next day! Leftovers can be sliced and frozen if desired. My favorite way to eat this bread is glazed with coconut butter. The glaze in the photos is 1/4 cup powdered sugar mixed with 1 tsp orange juice, which is also delicious.
*The orange zest is important for best flavor. I can't vouch for the taste if subbing applesauce for oil, but multiple readers have said they liked the results of subbing applesauce for the oil, so feel free to experiment.
View Nutrition Facts

Readers also love these holiday favorite Snowball Cookies.