Healthy Orange Cranberry Bread
Whole wheat orange cranberry bread can be made as mini loaves or a large loaf. It smells amazing, is full of holiday flavors and works great for gifts or a holiday brunch!
Yield: 1 large loaf or 3 mini loaves
Ingredients
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon grated orange zest
- ¾ cup orange juice
- 1 teaspoon vanilla
- 1 ¾ cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 heaping cup fresh cranberries, rinsed and chopped
- ½ cup walnuts, chopped (optional)
For the glaze (optional):
- ⅔ cup powdered sugar
- 1-2 tablespoons orange juice
Instructions
- Preheat the oven to 350.
- In a medium bowl, cream together the butter and sugar using a stand mixer or hand mixer. (You can also just beat it really well with a fork.)
- Add the egg and mix well. Add the orange zest and juice and the vanilla and mix well.
- In a separate, large bowl, combine the flour, baking powder, baking soda and salt and mix well.
- Add the wet ingredients to the bowl with the dry ingredients and stir, by hand, just until combined.
- Fold in the chopped cranberries and walnuts.
- Pour the batter into a well-greased 9x5 pan, smoothing the top with the back of your spoon or spatula so it's even. Bake at 350 for 45-50 minutes, until a toothpick inserted in the center comes out clean. Or use 3 mini pans (each 5.75x3) and bake for about 22-25 minutes.
- To make the glaze: Place the powdered sugar in a small bowl. Add 2 teaspoons orange juice and stir to combine. Continue to add orange juice, a teaspoon at a time, until the glaze reaches a good drizzling consistency.
- Drizzle with glaze, if desired, and enjoy!
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Notes
Flour: I use white whole wheat flour, but regular whole wheat flour or even all-purpose flour can be substituted. You can also use a combination of whole wheat and all-purpose flour if you'd like.
Cranberries: The cranberries need to be roughly chopped for this recipe so they are in pieces. You can chop them on your board with a knife (be careful that they don't scatter everywhere) or you can pulse them a few times in a food processor.
Pans: You can use a 9x5 bread pan or these mini bread pans.
Leftovers: The bread can be stored at room temperature for 4-5 days or in the fridge for up to a week. You can also freeze leftovers or extra loaves (preferably without the glaze) for up to 3 months.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 229mg | Fiber: 3g | Sugar: 21g
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