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

Directions
  1. Preheat oven to 350˚F.
  2. Line a 9×5 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
Ingredients
  • ½cupflaxseed meal
  • ½cupwater
  • cupmaple syrup
  • 1 ½cupoat flour
  • ½cuprolled oats
  • 1teaspoonbaking soda
  • ½teaspoonbaking powder
  • ¼teaspoonsalt
  • ½teaspoonground cinnamon
  • ¼teaspoonground nutmeg
  • ¾cupfresh or frozen whole cranberries
  • Zest of 1 medium orange, about 1 Tablespoon
  • ½cupcanned pureed pumpkin
  • ¼cupextra-virgin olive oil, divided
Optional Glaze:
  • ½cuppowdered sugar
  • 1teaspoonolive oil
  • 2-3teaspoonsalmond milk
  • teaspoonground cinnamon
  • Zest of ¼ of an orange

AllergensNone