There are some classic combos out there: peanut butter and jelly; cinnamon and sugar, milk and cereal. Oranges and cranberries definitely rate up there, especially in November and December!
This orange cranberry bread comes just in time to make for Christmas morning breakfast, or Christmas dinner. It’s sure to be a crowd-pleaser with its sweet and slightly tangy flavor profile, and crunchy nuts. We took the nutrition up a notch by using whole wheat flour, whole oranges blended up instead of orange juice, and ground flax seed instead of an egg. All adding extra fiber that isn’t usually present in quick breads. We used applesauce to keep the moisture without the extra fat of butter or oil.
This bread is perfect at room temperature, but amazing when warmed or toasted!
Orange Cranberry Bread
A perfect addition to your Christmas breakfast, dinner, or anytime!
- 2 cups Whole Wheat Flour
- 1/2 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Oranges
- Zest of 2 Oranges
- 1/4 cup Unsweetened Applesauce
- 1 cup Fresh Cranberries, chopped
- 1/2 cup Chopped Walnuts
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, salt, and baking soda in a large bowl.
To a small bowl, add the ground flax and 3 Tbsp water. Stir and set aside.
Zest the oranges. Set the zest aside.
Peel the oranges. Be sure to remove as much of the pith (white part) as you can, or your bread may be bitter. Cutting the peel off with a knife is more effective.
Add oranges to a blender, and blend at high speed until very smooth. You should have about 2 cups of liquid.
To the dry ingredients, add the flax/water mixture, the orange zest, applesauce, and the liquidized oranges and mix well.
Pulse cranberries in the blender for a quick chop.
Fold cranberries and walnuts into batter until just combined.
Pour batter into greased bread pan, and bake for about 65 minutes, until golden brown and a toothpick comes out clean. Cool in pan for at least 10 minutes before removing.
Enjoy at room temperature, warm, or toasted!