RECIPES

Cranberry Orange Bread

RECIPE CONTRIBUTED BY KATIE TOPBERRY  |  PHOTOGRAPHED BY JOE WORTHEM

Cranberry Orange Bread 

Serves four, two wraps per serving.

 

  • 2 cups all-purpose flour

  • ½ cup sugar

  • ¼ cup brown sugar

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 1½ teaspoons baking powder

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • ¼ cup melted coconut oil

  • 1 flax egg (stir together 1 tablespoon ground
    flaxseed meal with 3 tablespoons water, 
    and allow to sit 5 minutes) 

  • 1 teaspoon vanilla extract

  • 1 cup orange juice

  • ½ cup dried, chopped cranberries 
    or 1 cup fresh, chopped cranberries

  • Optional: ½ cup chopped walnuts or pecans or 
    almonds or chocolate chips

 

Heat oven to 350°F. In a mixing bowl, stir together flour, sugars, salt, baking soda, baking powder, ginger and cinnamon. Then add coconut oil, flax egg, vanilla, orange juice, cranberries and optional ingredients, if desired. Stir until just combined. Pour into a greased loaf pan, and bake 45-55 minutes, checking for doneness after 40 minutes. Cool on wire rack, and then top with orange glaze.

Orange Glaze 

‚Äč

  • 1/8 cup orange juice

  • 1 cup powdered sugar

 

Whisk orange juice and sugar together well. When the bread has cooled completely, place the loaf and wire rack over parchment paper, and spoon the orange glaze over the top of the loaf. Allow the glaze to set before serving.

Oxford, Mississippi | United States

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