Cranberry Orange Bread

 Cranberry Orange Bread is a fragrant, moist quick bread that combines the tartness of cranberries with the bright, refreshing flavor of orange. It's perfect for the holidays or as a delicious snack any time of year. Here's a simple recipe to make it:

Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon (optional)

1/2 cup coconut sugar (or granulated sugar)

1/4 cup coconut oil (or vegan butter), melted

2 large eggs (or 2 flax eggs for a vegan option)

1/2 cup orange juice (freshly squeezed)

Zest of 1 orange

1 tsp vanilla extract

1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)

1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

3. Mix Wet Ingredients:

In a separate large bowl, whisk together the coconut sugar, melted coconut oil (or vegan butter), eggs (or flax eggs), orange juice, orange zest, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

5. Fold in Cranberries and Nuts:

Gently fold in the cranberries and chopped nuts (if using). The batter will be thick.

6. Bake:

Pour the batter into the prepared loaf pan and spread it evenly.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but it should not be wet).

If the top of the bread begins to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.

7. Cool and Serve:

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips:

Vegan Option: For a flax egg, combine 1 tbsp ground flaxseed with 2.5 tbsp water, and let it sit for a few minutes until thickened.

Sugar-Free Option: You can substitute the sugar with a natural sweetener like maple syrup or stevia (adjust for sweetness).

Add-Ins: You can add a handful of chia seeds or sunflower seeds for extra texture, or drizzle the cooled bread with an orange glaze for an added burst of sweetness.

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. It also freezes well for up to 3 months.

This Cranberry Orange Bread is a perfect balance of tart and sweet, and it’s sure to be a hit with family and friends!