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Cranberry Orange Bread

This classic cranberry orange bread will instantly brighten your breakfast table!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 50 minutes
Total Time 50 minutes
Yield 10 - 12 slices

Ingredients

  • 2 cups spelt, oat, or all-purpose flour
  • 3/4 cup sugar, unrefined if desired
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 2 cups cranberries, chopped (fresh or frozen-thawed)
  • 1 cup orange juice
  • 3 1/2 tbsp oil (see note for fat-free sub)
  • 2 tsp pure vanilla extract
  • 1 tbsp orange zest

Instructions

  • *The orange zest is important here for best flavor. The cranberries can be subbed with raspberries if needed. I can't vouch for the taste if subbing applesauce for oil or using a flour not listed here, but multiple readers have said they liked the results of subbing applesauce for the oil, so feel free to experiment. Oat flour will yield a denser bread, which is still delicious in its own right.
    Preheat 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 50-55 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.
    View Nutrition Facts

Notes

The recipe was adapted from my Healthy Banana Bread.
 

Nutrition Information

Calories: 153kcal