Ring in the season with this whole wheat quick bread studded with tangy cranberries, and sweetened with a combination of pure maple syrup and whole oranges.
Course Bread, Holiday
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 12
Calories 148kcal
Author Laura Yautz
Ingredients
2cupsWhole Wheat Flour
1tablespoonGround Flax or Chia Seeds
1teaspoonCinnamon
1 ½teaspoonBaking Powder
½teaspoonBaking Soda
½teaspoonSalt
2largeOranges (zest and segments only)
½cup100% Pure Maple Syrup
¼-1/2cupUnsweetened Applesauce (enough to make 2 cups liquid total)
1cupFresh or Frozen Cranberries,chopped
½cupChopped Pecans
Instructions
Preheat oven to 350 degrees.
Combine flour, ground flax or chia, cinnamon, baking powder, salt, and baking soda in a large bowl.
Zest the oranges. Set the zest aside.
Using a sharp knife, cut away as much of the pith (white part) as you can from the oranges and cut out the segments. See a demo here: https://youtu.be/WrcHe4IG9WU
Add orange segments to a blender, and blend at high speed until very smooth.
Pour into a liquid measuring cup, and add the maple syrup. Add enough applesauce to make 2 cups total. If the orange juice and maple syrup already total 2 cups or more, do not add any applesauce.
To the dry ingredients, add the orange zest and all the liquid ingredients. Mix well.
Pulse cranberries in the blender for a quick chop.
Fold cranberries and pecans into batter until just combined.
Pour batter into greased bread pan.Optional garnish: Slice 3 thin slices of an orange, and coat in granulated sugar. Place side by side on top of the bread batter. (While these are edible, they are a little bitter - I recommend removing them before eating.)
Bake for about 65 minutes, until golden brown and a toothpick comes out clean. Cool in pan for at least 10 minutes before removing.