Cranberry Orange Quick-Bread

A Few Words…

I’m always on the lookout for some new and interesting things to make, especially different breakfast ideas.

I love cranberries and was thrilled to find this recipe from ‘Cooking with Ruthie’. So easy to make and delicious! Freezes well too!

I also loved this late afternoon with a cup of coffee!

Cranberry Orange Quick-Bread



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Yield: 10 pieces

Ingredients:

  • 1 cup unbleached white flour
  • 1 cup whole wheat flour
  • 1/4 cup milled flaxseed (ground)
  • 1 1/2 tbs. chia seeds
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 3 tbs. coconut oil, melted
  • 3/4 cup honey
  • 1 egg, room temperature
  • 3 tbs. orange zest, approx. 2 oranges
  • 3/4 cup fresh squeezed orange juice
  • 1 tsp. vanilla
  • 1 cup + 2 tbs. finely chopped fresh cranberries
  • 2 tbs. sparkling sugar, for garnish

Directions:

Preheat oven with dutch oven crock/lid (or cast iron pan/lid) inside to 350°F.

In a large mixing bowl combine white flour, whole wheat flour, milled flaxseed, chia seeds, baking powder, sea salt and cinnamon; whisk to combine.

In additional mixing bowl, combine coconut oil, honey, egg; stir. Add orange zest, orange juice and vanilla; stir.

Make a well in the center of dry ingredients, pour wet ingredients into well and stir until 80% incorporated.

Add 1 cup chopped cranberries, mix just to distribute being careful not to over mix - a few lumps are okay.

Carefully and quickly pour/smooth batter into hot dutch oven crock (cast iron pan), replace lid and cook 20-22 minutes until center is set and edges are lightly browned. Sprinkle loaf with sparkling sugar and allow to cool in crock for 10 minutes. Gently using 2 wooden spoon transfer loaf to cooling rack and cool completely.

Slice and Enjoy!