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.
Servings 1 loaf
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!