Whole Wheat Cranberry Nut Bread

Why You’ll Love Whole Wheat Cranberry Nut Bread

• Delicious: When cranberries are in season, and you have cranberries leftover from making homemade healthy cranberry sauce, make this whole wheat cranberry nut bread. It’s so perfect for fall.
• Traditional Flavor: I adapted this recipe from a traditional cranberry quick bread recipe, so it has all that traditional flavor.
• Healthy Ingredients: If you appreciate healthy ingredients like freshly milled flour (learn how to mill your own flour) and unrefined cane sugar, you’ll love this recipe, and you’ll also love whole wheat banana bread, whole wheat zucchini bread, and whole wheat gingerbread with lemon sauce.

For more freshly milled flour recipes, try these freshly milled spelt gingerbread cookies, whole wheat jam thumbprint cookies, and whole wheat chocolate. chip cookies.

Ingredients

• freshly milled whole wheat pastry flour (or regular flour)
• 1 cup sugar (we use Rapadura or Sucanat)
• baking powder
• salt
• baking soda
• orange juice (reconstituted)
• coconut oil (or other vegetable oil)
• grated orange peel (can omit if you have none)
• 1 egg, well beaten
• fresh or frozen cranberries, coarsely chopped
• chopped nuts

How to Make Whole Wheat Cranberry Nut Bread

Step 1: Preheat oven to 350°.  Grease a 9×5-inch loaf pan. 

Step 2: Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.  Stir in orange juice, oil, orange  peel and egg.  Mix until well blended.  Stir in cranberries and nuts. 

Step 3: Spread evenly in loaf pan.  Bake for 55 minutes or until a toothpick inserted in the center comes out clean. 

Step 4: Cool on rack for 15 minutes.  Remove from pan; cool completely.  Makes 1 loaf.