This whole-grain Cranberry Orange Bread will keep you healthy all winter long thanks to antioxidant-rich cranberries and vitamin C-rich oranges. A dairy-free and nut-free recipe.
Course
Baked Goods
Cuisine
Dairy-Free, Nut-Free
Prep Time15minutes
Cook Time55minutes
Total Time1hour10minutes
Servings16
Calories172kcal
AuthorJessica Levinson
Ingredients
Cooking spray
2cups250 g white whole wheat flour
3/4cupsugar
1/2teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoontable salt
1/2teaspooncinnamon
1/2cupcanola oil
2large eggs
3/4cupfreshly squeezed orange juice
1tablespoonorange zest
1cupfresh or frozen cranberrieshalved
Instructions
Preheat oven to bake at 350 degrees F. Grease a loaf pan with cooking spray and set aside.
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
In a small mixing bowl, whisk together oil, eggs, orange juice, and orange zest.
Pour wet ingredients into dry ingredients and whisk until just combined. Do not overmix. Fold in the cranberries and let batter stand about 10 minutes.
Pour batter into greased loaf pan and bake 55 min to 1 hour. Loosely cover the loaf pan with foil about halfway through baking to ensure the top does not get too well done.