After having a plethora of cranberries left over from Thanksgiving dinner, I decided to put them to use today by making a cranberry nut bread. I personally loved this recipe because I could throw it together in no time and didn’t turn out too sweet. This slice of bread will make a perfect breakfast on the go! Here’s what you’ll need:
2 cups flour (I used 1 cup whole wheat flour and 1 cup regular flour)
1 cup sugar (I used 1 cup coconut sugar)
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons Kelapo Coconut Oil
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts (I used walnuts)
Preheat oven to 350ºF. Spray a 9 x 5-inch loaf pan with coconut oil cooking spray.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, coconut oil and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan, cool completely, and enjoy!