Cranberry Orange Bread
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Cranberry Orange Bread
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| Servings |
| 121 slice servings |
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Ingredients
- 2cups all-purpose flour
- 2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/8teaspoon salt
- 1/2teaspoon ground cinnamon
- 3Tablespoons honey
- 1cup fresh orange juice
- 1/2cup applesauce
- 2teaspoons vanilla extract
- 1Tablespoons orange zest
- 1cup fresh cranberrieschopped
- 2Tablespoons unsalted raw shelled pumpkin seeds (pepitas)
Instructions
Instructions:
- Preheat oven to 350° F. Spray a 9×5 loaf pan with non-stick cooking spray.
- In a large mixing bowl add flour, baking powder, baking soda, salt, and ground cinnamon, stir to combine.
- Add in honey, orange juice, applesauce, vanilla, orange zest mix until combined. Be sure not to over mix.
- Fold the cranberries and pour batter into the prepared loaf pan.
- Sprinkle pumpkins seeds over the top of the batter. Place in the center rack in the oven and bake for 50 minutes or until a toothpick comes out clean.
Tips:
- If fresh cranberries are not in season, use frozen unsweetened cranberries. Thaw in the refrigerator overnight before using.
- Store in the refrigerator in an airtight container for up to a week. Can also be frozen for up to 2 months.
Recipe Notes
