Dairy-free Cranberry Orange Bread
This dairy-free cranberry orange bread has been the object of my affection this fall. You could call it a mild addiction. Of course I’ve had to test this recipe several times, too. I decided this would be a fabulous teacher gift this Christmas. So if you know any of my kids’ teachers, “shhhh. It’s a secret.” For the teachers we made the mini loaf stoneware part of the gift.
Orange + cranberries = love! The sweet of the orange paired against the tang of the cranberry is simply perfection. It’s hard to eat just one slice. I guess that’s one of the reasons I made these in mini loaf pans.
To make these as gifts using the mini loaf pans, fill each pan with one heaping cup of the cranberry orange goodness. Or use a standard loaf pan with 3 cups of batter. If you have batter left over, you can bake muffins or make waffles. If you are using a mini loaf pan with 8 slots, use 1/2 cup of batter and bake for approximately 25 minutes.
The original recipe called for 4 cups of cranberries which both my daughter and I were wondering if it would be too much. In subsequent batches we tried 2 cups and settled on three cups. I used coconut oil instead of vegetable oil and reduced the amount since coconut oil tends to permeate the batter once baked and make things super moist. I also reduced the amount of sugar because…well, that’s just what I do. I try to make our food healthier without giving up all the scrumptious foods we want to eat. Go to the original recipe to get free printable for gift giving.
Cranberry Orange bread not your thing? How about Banana Bread with coconut oil and yogurt?
Or Lemon Zucchini Bread, gf, df, egg-free opt.?
Or for a gluten-free bread, Almond Butter Bread.