This healthier take on the popular holiday quick bread is bursting with cranberries, citrus flavor, and a hint of ginger spice. Thanks to the natural sweetness in the citrus, there are no refined sugars, only ½ cup maple syrup. This recipe also uses heart-healthy olive oil instead of butter. Enjoy with a protein-rich serving of nut butter, and this cranberry bread is sure to keep you satisfied.

Recipe courtesy of One Hungry Bunny.

Ingredients

  • 1 cup whole white flour
  • ½ cup whole-wheat flour
  • ¼ cup flaxseed meal
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground ginger
  • ⅓ cup extra-virgin olive oil
  • ½ cup maple syrup
  • 1 tsp orange zest (about one orange)
  • Juice of one orange (about ¼ cup, add ½ cup more for softer bread)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 1½ cup whole cranberries (thawed if frozen)
  • ¼ cup raw walnuts, chopped

Directions

  1. Preheat the oven to 350°. Set aside a greased or nonstick loaf pan (8½x4½").
  2. Combine the dry ingredients in a large mixing bowl, and set aside.
  3. Combine the wet ingredients in a medium bowl, and set aside.
  4. Transfer the wet ingredients to the larger bowl of dry mix, and stir to combine. Do not over-mix.
  5. Stir in the cranberries and walnuts, and pour the batter evenly into the pan.
  6. Bake for 50 to 60 minutes, using a clean knife check the middle for residue. If it remains clean the bread is done.
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