I've been making this healthy cranberry orange loaf recipe for many, many years. But until recently, I only made it after Easter, Thanksgiving, and Christmas, to use up my leftover cranberry sauce.
As luck would have it, I'm the only one at our big family holiday meals who likes cranberry sauce. So I'd open a can, enjoy a couple of spoonfuls, then bake the rest into this yummy -- but also healthy cranberry orange loaf recipe.
For the past few years, we've been foraging our own cranberries so I've also made it with fresh berries. Recently we've also been making cranberry syrup an even cranberry bars for a treat.
Cranberries are high in fibre, yet they're low-sugar fruit, so you may find that this tart(ish) loaf needs a little more sweetener to suit your family's taste buds. And keep in mind that this loaf freezes well.
So it's great to keep on hand for coffee guests, after-school snacks, or to take along as hostess gifts for holiday parties.
More Recipes:
- Pumpkin Chocolate Chip Muffins
- Banana Chocolate Chip Flax Bread
- Raspberry Lemon Almond Muffins
- Best Blueberry Pie Recipe Roundup 2021
- Dairy-Free Strawberry Rhubarb Coffee Cake
- Gluten-Free Blueberry Crisp
- This and That Bar Recipe
Recently we've been out foraging rosehips and Labrador tea and picking cranberries. Soon we found ourselves with eight cups of small but flavourful berries. Adding the pulp and juice of one orange, I found that my good old recipe works as well with fresh cranberries as with the leftover sauce.
Healthy Cranberry Orange Loaf Recipe
Recipe
Healthy Cranberry Orange Loaf Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour OR graham cracker crumbs
- ½ cup packed brown sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh cranberries
- ¾ cup raisins
- 1 tablespoon flax seeds
- 1 tablespoon unsalted sunflower seeds
- pulp and juice of 1 orange
- 1 tablespoon grated orange rind
- additional orange juice
- 1 teaspoon vanilla
- ⅓ cup canola oil
- 1 egg
Instructions
- Set oven at 350 degrees Fahrenheit
- Mix all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt in a large bowl
- Mix in cranberries, raisins, flax seeds, pumpkin seeds, and orange rind
- Squeeze orange pulp and juice into a measuring cup
- Add orange juice until you have 1 cup total
- Beat egg and add to orange juice
- Pour orange juice/pulp/egg mixture into the well in dry ingredients
- Add canola oil and mix until just blended
- Scrape into a greased 9 x 5 x 13-inch loaf pan
- Bake for 1 hour or until a knife comes out cleanly
- Cool for 10 minutes in pan on a baking rack
- Remove from pan and continue to cool on the rack
- Let cool completely before serving
- Store tightly wrapped in a tin or cool place.
Nutrition
Liked this recipe? Share it on Facebook, or Pin it to your favourite recipe board to try later!
