Ah, the humble cranberry! A tart delight adored by many for it’s rich color, bold flavor, and versatility. This little berry is packed with antioxidants and helps tremendously with inflammation and improved immune system response. Did you also know that cranberry supplements help decrease incidents of urinary tract infection (UTI)? They can also, when paired with a healthy diet, help decrease the risks of cancers as well. Talk about a little power house! I say we honor the cranberry with a decadent AND healthy cranberry orange bread!

Recipe – Cranberry Orange Bread

• 2 cups whole wheat flour (sub with all-purpose -OR- gluten-free 1:1 flour – texture will vary)
• 1/3 cup brown sugar
• 1 banana, overripe (brown) and mashed
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract or flavoring
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup orange juice (freshly squeezed if possible)
• 1/2 tsp orange zest
• 1/2 cup unsweetened applesauce
• 1 1/2 cups cranberries

1. Preheat oven to 350°F. Lightly grease a standard bread loaf pan (9″ x 5″).
2. In a large bowl, sift flour to break up lumps, then mix together all dry ingredients to combine (brown sugar, baking powder, baking soda, ground cinnamon, and salt).
3. Add wet ingredients to the dry (banana, orange juice, applesauce, and vanilla). Fold together gently until just combined, taking care to not over-mix. Some lumps are a-okay!
4. Stir in cranberries and orange zest gently to combine.
5. Pour batter into loaf pan and add a few more cranberries to the top of the batter. Place in center rack of oven and bake for 50 minutes.
6. Test with a toothpick in the center at 50 minutes. If it comes out clean, your bread is done! If there is still moisture left, bake for additional 5 minute increments until fully baked.
7. Remove from oven and cool for at least 30 minutes before slicing.
8. Enjoy!

This bread is certainly crowd-pleasing and I guarantee it will go quickly! It is refreshing, full of antioxidants and anti-inflammatory foods, and contains no oils. This is yet another dessert that encourages one to indulge, and is best enjoyed warmed (though many have eaten it right out of the fridge with no complaints). Take advantage of the short time left for cranberry season and make this bread this week! Have a lovely day!