Cranberry Orange Sweet Bread

Recipes

Cranberry Orange Sweet Bread
Serving Size:10|Prep Time:15minutes|Cook Time:45-55minutes
Cranberry Orange Sweet Bread

Ingredients

  • ½ cup flaxseed meal
  • ½ cup water
  • cup maple syrup
  • 1 ½ cup oat flour
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup fresh or frozen whole cranberries
  • Zest of 1 medium orange, about 1 Tablespoon
  • ½ cup canned pureed pumpkin
  • ¼ cup extra-virgin olive oil, divided
Optional Glaze:
  • ½ cup powdered sugar
  • 1 teaspoon olive oil
  • 2-3 teaspoons almond milk
  • teaspoon ground cinnamon
  • Zest of ¼ of an orange

Directions

Print Recipe
  1. Preheat oven to 350˚F.
  2. Line a 9x5 loaf pan with parchment paper.
  3. In a small mixing bowl add flaxseed meal, water, and maple syrup, stir and let rest for 10 minutes.
  4. In a large mixing bowl, add all dry ingredients and stir together to combine.
  5. Add cranberries and orange zest and toss to coat. Set aside.
  6. After wet mixture has rested for 10 minutes, add pureed pumpkin and olive oil and stir to combine.
  7. Pour wet mixture over dry ingredients and stir until well combined.
  8. Pour mixture evenly into lined loaf pan.
  9. Place in 350ºF oven for 45-55 minutes, or until center is baked through.
  10. Cooking Tip: Best made a day ahead, the bread will be even moister and more flavorful the next day. Instead of buying oat flour, grind your own by placing rolled oats in a food processor or blender, blending for several seconds.
Optional Glaze:
  1. In small mixing bowl add all ingredients and stir until well combined. Spoon glaze over once sweet bread has cooled completely.

Chef's Narrative

This super moist sweet bread captures the essence of fall in one delicious bite. Great to have at breakfast or as an after dinner snack, this sweet bread is sure to become a fall favorite!

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 230, Total Fat: 9g, Saturated: 1g, Trans Fat: 0g, Sodium: 200mg, Potassium: 176mg, Carbohydrate: 35g, Dietary Fiber: 5g, Protein: 4g
Allergens:
None

Directions

Print Recipe
  1. Preheat oven to 350˚F.
  2. Line a 9x5 loaf pan with parchment paper.
  3. In a small mixing bowl add flaxseed meal, water, and maple syrup, stir and let rest for 10 minutes.
  4. In a large mixing bowl, add all dry ingredients and stir together to combine.
  5. Add cranberries and orange zest and toss to coat. Set aside.
  6. After wet mixture has rested for 10 minutes, add pureed pumpkin and olive oil and stir to combine.
  7. Pour wet mixture over dry ingredients and stir until well combined.
  8. Pour mixture evenly into lined loaf pan.
  9. Place in 350ºF oven for 45-55 minutes, or until center is baked through.
  10. Cooking Tip: Best made a day ahead, the bread will be even moister and more flavorful the next day. Instead of buying oat flour, grind your own by placing rolled oats in a food processor or blender, blending for several seconds.
Optional Glaze:
  1. In small mixing bowl add all ingredients and stir until well combined. Spoon glaze over once sweet bread has cooled completely.

Chef's Narrative

This super moist sweet bread captures the essence of fall in one delicious bite. Great to have at breakfast or as an after dinner snack, this sweet bread is sure to become a fall favorite!

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 230, Total Fat: 9g, Saturated: 1g, Trans Fat: 0g, Sodium: 200mg, Potassium: 176mg, Carbohydrate: 35g, Dietary Fiber: 5g, Protein: 4g
Allergens:
None

Ingredients

  • ½ cup flaxseed meal
  • ½ cup water
  • cup maple syrup
  • 1 ½ cup oat flour
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup fresh or frozen whole cranberries
  • Zest of 1 medium orange, about 1 Tablespoon
  • ½ cup canned pureed pumpkin
  • ¼ cup extra-virgin olive oil, divided
Optional Glaze:
  • ½ cup powdered sugar
  • 1 teaspoon olive oil
  • 2-3 teaspoons almond milk
  • teaspoon ground cinnamon
  • Zest of ¼ of an orange