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    Home » All Recipes

    Cranberry Orange Bread

    Last updated on January 10, 2020. Originally posted on December 13, 2016 By Deb Delozier Leave a Comment

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    2 photo graphic top slices and part of a loaf of cranberry orange bread on the white plate with an orange wedge botton white plate with 2 slices of cranberry orange bread and an orange wedge
    2 photo graphic top partially loaf of cran orange bread and slices on a white plate with an orange wedge and bottom 2 slices of cran orange bread on a white plate with 2 orange wedges

    This Cranberry Orange Bread is a festive and tart/sweet quick bread that is easy to make and a taste treat to eat!

    Cranberry Orange BreadCranberry Orange Bread

    A couple days ago I was in Trader Joe’s and it was insanely busy. The parking lot was packed and the store was too. Holidays seem to have that affect on people don’t they?? Most of the time, I don’t mind a busy store but this was crazy!

    Everyone must be trying to get stuff done ahead of time or stock up so the store doesn’t run out or something.

    Well, that’s neither here nor there I guess, but I thought it was interesting. The holidays can really bring out some frenzied activity that’s for sure!

    So, getting on with things…to me cranberries and oranges go together really well. Besides, their colors just happen to look so festive together.

    Slices of Cranberry Orange BreadI really like quick breads like banana bread but I have to say that I think my favorite quick bread is cranberry orange bread. I just love the tartness of the cranberries with the sweetness of the bread and the citrus flavor of the oranges.

    To me, cranberry orange bread can be a dessert but it’s also great as a breakfast bread with a cup of coffee or tea. I don’t think of it as an everyday breakfast sort of thing, but I love it for special occasions and holidays.

    The recipe can be made either vegetarian with eggs and honey or vegan with “chia eggs” and agave – it’s up to you to choose.

    TO MAKE CHIA EGGS – Mix 1 Tablespoon chia seeds with 3 Tablespoons of water until it gets gelatinous – this is equivalent to one chicken egg – do this twice if a recipe calls for 2 eggs.

    Here is the Recipe for Cranberry Orange Bread:

    Cranberry Orange Bread
    Print Recipe Pin Recipe
    5 from 1 vote

    Cranberry Orange Bread

    This Cranberry Orange can be made either vegetarian with an egg and honey or a "chia egg" and agave for a vegan version. It makes a great not too sweet dessert or as a breakfast bread with coffee or tea.
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Quick Bread
    Cuisine: Vegan/Vegetarian
    Servings: 1 loaf
    Author: Debra @vegeliciouskitchen.com

    Ingredients

    • 1 1/4 cups cranberries cut in 1/2 or left whole
    • 1/4 - 1/2 cup chopped walnuts some for inside and some for on top
    • 1 tbsp orange zest, rounded
    • 1 cup all-purpose flour
    • 1 cup wholewheat pastry flour
    • 1 1/2 tsp baking powder
    • 1/2 teaspoon baking soda
    • 1 tsp salt
    • 3/4 cup honey or agave
    • 3 - 4 tbsp oil
    • 1/2 cup orange juice
    • 1 egg or 1 "chia egg" well beaten
    • 6 drops of orange extract

    Instructions

    • Preheat oven to 350 degrees F
    • Either oil the bottom of loaf pan and dust lightly w/ flour or line your pan with parchment paper
    • Prepare cranberries, nuts and orange zest and set aside in separate bowls
    • In a bowl, sift together flour, salt, baking soda and baking powder
    • In another bowl, mix the orange juice, egg or "chia egg", honey or agave, oil, orange extract and orange zest
    • Stir the wet ingredients into the dry just enough to mix (it will still be lumpy)
    • Fold in the cranberries and nuts OR save the nuts for the topping
    • Pour the batter into the prepared loaf pan and bake 50 - 60 minutes or until a toothpick inserted in the center comes out clean
    • ***NOTE*** Check your bread around 50 minutes with the toothpick test. Some ovens tend to run hotter than others
    • Remove the loaf from the oven and cool in the pan on a cooling rack for about 5 minutes,
    • At that point, remove the loaf from the pan and put on the rack to cool
    • When the loaf is still a little warm, wrap well in plastic wrap and then some aluminum foil on top of that to keep it moist
    • You can leave it overnight like that so that the flavors blend (my preference) but not necessary
    • Slice and ENJOY!
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

     

     

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    HELLO THERE!

    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

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