Cranberry bread is one of my favorite breads this time of year. In this version, I used no refined sugars, which makes it just a little bit more healthier for my family. The sweetness comes only from orange juice and honey.
I like this as a muffin too. You can pour batter in a muffin tin or mini muffin tin and scale back baking time by 5-8 minutes, or until done. Leftovers can be frozen.
Cranberry Bread Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup honey
- 1/4 cup butter
- 1 cup orange juice
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon grated orange zest
- 1 cup fresh cranberries, roughly chopped
- Optional – 3/4 cup chopped walnuts
Preheat oven to 350 degrees.
Add the flour, baking powder and salt in a large bowl and set aside.
In a second bowl, cream butter, honey, zest, egg, vanilla and orange juice.
Pour wet ingredients into the dry ingredients and gently fold together until combined. Add chopped cranberries and nuts, if using them. Don’t over-mix.
Pour batter into a greased 9×5 bread pan and bake for 35-40 minutes, or until a toothpick comes out clean when inserted in the middle of the loaf.
Remove from oven and let cool for a few minutes before removing and placing on a cooling rack.
Recipe adapted from Weelicious