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Cranberry-Orange Nut Bread

January 24, 2010

Over the holidays, I made a huge pot of cranberry orange marmalade and packaged them as gifts for friends. Ever since then, I have had an abundance of frozen cranberries sitting in my freezer and this was the perfect recipe to use them for. The tartness of the cranberries pairs perfectly with the sweetness of the oranges. This bread isn’t very sweet when baked. I like to smear some peanut butter or jam on top when my sweet tooth kicks in. These healthy breads come in handy when you are rushing out the door in the morning. Make a couple extra baby loafs during the weekend for quick grab-and-go breakfasts during the week. Pack some up and snack on them throughout the day. For a healthy and decadent breakfast, warm up a couple slices in the microwave with a drizzle of maple syrup over the top and serve with sliced bananas. This is one breakfast you don’t want to miss. You can also add different nuts and flax seed to the mix and you can easily double the recipe if you are making these baby loaves as gifts.

Cranberry-Orange Nut Bread

Makes 8 slices

Ingredients

  • 1 1/2 cups fresh or frozen cranberries
  • 2 oranges + orange juice
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350°F
  2. Pulse cranberries in a food processor until coarsely chopped. Squeeze juice, adding orange juice, if necessary, to measure 3/4 cup. Add orange juice to cranberries and mix.
  3. In a large bowl, add whole-wheat flour, all-purpose flour, baking powder, baking soda and salt; whisk to blend.
  4. Whisk egg, sugar, applesauce and vanilla in a medium bowl. Add to the flour mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberry-orange mixture and 1/4 cup nuts. Scrape the batter into the prepared pans, spreading evenly.
  5. Bake the loaves until the tops are golden and a cake tester inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Loosen edges and turn the loaves out onto the rack to cool completely before slicing or wrapping.

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2 Comments leave one →
  1. January 24, 2010 5:30 am

    Looks very sweet and delectable.

  2. January 24, 2010 5:05 pm

    That also sounds tasty, AT. Hope it really is as good as it sounds!

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