Cranberry Orange Bread


While its cold enough outside for a few more months, Im planning on doing a lot more baking and using up precious oven time while I can. The heat of the summer (and sometimes spring) often keeps from being able to comfortably bake anything. At all. Ever. To keep on theme with the Holidays, I thought I would whip up a festive bread for breakfast this morning.

This Cranberry Orange Bread is loaded with flavor, the freshness of the orange and the tartness of the cranberry pair well with the sweetness of the bread. Plus, its pretty easy to toss together in the morning and bakes for a good amount of hands off time.


I made this bread a little more health conscious by using a whole wheat white flour instead of all-purpose. I also substituted in some natural sugar substitute in place of a great deal of the sugar. Other than that, this bread is pretty standard when it comes to a breakfast or dessert bread.

This bread would make a great homemade gift for friends or family. It would be easy to make this bread into a few mini loaves that could be wrapped and used as stocking stuffers! (Of course that would reduce the baking time - so be mindful of that if you make smaller loaves!)


Make this bread up ahead for time to have on hand for Christmas morning or even New Years.

I served mine with some fresh berries and coffee for breakfast this morning and it was a big hit!

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A delightful and festive holiday bread that is perfect for breakfast, brunch, dessert, or even as a snack! A lovely homemade gift idea too.

Prep Time: 10 Minutes Cook Time: 1 Hour & 10 Minutes

The Skinny:
Servings: 8 Serving Size: 1 Slice Calories: 268 Fat: 15 g Saturated Fat: 2 g Carb: 47 g Fiber: 2 g Protein: 9 g Sugar: 4 g Sodium: 227 mg

1 1/2 C. Whole Wheat White Flour
3/4 C. Natural Sweetener
1/4 C. Sugar
1 Tsp. Baking Powder
1/2 Tsp. Salt
1 Orange, Zested & Juiced
3/4 C. Unsweetened Almond Milk
1/2 C. Oil
2 Whole Large Eggs
1/2 Tsp. Vanilla
1 C. Fresh Cranberries

Preheat the oven to 350 degrees F. and lightly coat the inside of an 8 1/2 x 4 1/2 loaf pan; set aside.

In a medium bowl, whisk together the 1 1/2 C. flour, 3/4 C. sweetener, 1/4 C. sugar, 1 Tsp. baking powder, and 1/2 Tsp. salt and the zest of the orange.

In a large bowl, whisk together the 3/4 C. almond milk, 1/2 C. oil, 2 eggs, and 1/2 Tsp. vanilla.

Add the wet ingredients to the dry ingredients until just combined.

Fold in the 1 C. fresh cranberries.

Pour the batter out into the prepared loaf pan and place in the oven to bake for about 1 hour.

Cover lightly with foil and continue to cook for another 10-15 minutes.

Once an inserted toothpick comes out clean, remove from the oven and set on a cooling rack for at least 15 minutes.

Turn out onto the wire rack to continue cooling.

Slice into 8 pieces and enjoy right away or store in an air-tight container in the fridge for 3-5 days!

Step-by-Step Photos:


Nutritional Claims:Low PotassiumKidney FriendlyVegetarian PescatarianDairy FreeMilk FreePeanut FreeSoy FreeFish FreeShellfish FreePork FreeRed Meat FreeCrustacean FreeCelery FreeMustard Free Sesame FreeLupine FreeMollusk FreeAlcohol FreeKosher

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