Healthy Ginger Orange Cranberry Bread
This healthy orange cranberry bread recipe is bursting with fresh cranberries, citrus flavors, and a hint of ginger spice!
These berries are cran-tastic!
Cranberries make their appearance this time of year thanks to the beautiful relish sauce on Thanksgiving, but this beneficial fruit should be consumed more often! These gorgeous red berries are packed with vitamin C, making them an excellent antioxidant powerhouse. As we know, antioxidants benefit our health by fighting free radicals leading to prevention and management in many chronic illnesses.
When many of us think of cranberries (or cranberry juice) we often think of the relation to urinary tract infections. The research is still unclear, however some studies suggest there is evidence unsweetened cranberry juice (or in pill form) may prevent UTI’s. The dosage and frequency are still to be determined by medical professionals. Whether you enjoy cranberries for their tart taste or potential health benefits, try them in different foods for variety. Whole cranberries can make a great sauce of course, but they are also tasty in baked goods. Dried cranberries are tasty mixed in your favorite whole grain cereal, salads, and trail mix! And, do not think that fresh is better than frozen varieties. Evidence may suggest that frozen berries are just as nutritious thanks to the freezing process being done when they are at their peak.
Healthy Orange Cranberry Bread Recipe….
This quick bread is perfect for those leftover bags of fresh cranberries after the Thanksgiving season. Forget food waste, this bread can be frozen wrapped in foil and stored in a freezer safe plastic bag for up to three months. Want to keep it from getting stale during the week? Keep it covered in the refrigerator for up to three days. This bread is not ideal in the toaster as it will crumble, however, try flat side down in a toaster oven for a nice, warm treat.
If you have a nut allergy, walnuts can be substituted for pumpkin seeds or even chocolate chips (yum!). With the leftover cranberries from the recipe, I experimented with chocolate chip cranberry muffins using yogurt to make them soft. They came out delicious and I cannot wait to share these with you in the near future!
If you love cranberries and citrus flavors, try my other recipes below:
- Dry Ingredients:
- 1 cup whole white flour
- 1/2 cup whole wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- Wet Ingredients:
- 1/3 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 teaspoon orange zest (about one orange)
- Juice of one orange (about 1/4 cup, add 1/2 cup more orange juice if prefer softer bread)
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 1/2 cup whole cranberries (thawed if frozen)
- 1/4 cup raw walnuts, chopped
- Preheat the oven to 350 degrees Farenheit. Set aside a greased or non-stick loaf pan (81/2 x 4 1/2").
- Combine the dry ingredients in a large mixing bowl, set aside.
- Combine the wet ingredients in a medium bowl, set aside.
- Transfer the wet ingredients to the larger bowl of dry mix and stir to combine. Do not overmix.
- Stir in the cranberries and walnuts. Pour the batter evenly into the pan.
- Bake for 50 to 60 minutes, using a clean knife check the middle for residue. If it remains clean the bread is done.