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Preheat oven to 350 degrees F, and grease 8 mini loaf stoneware/pans or 2 standard loaf pans (you may have a bit of extra batter for muffins or waffles).
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In a large bowl mix flour, baking soda and salt until well combined.
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In a medium bowl mix coconut oil, sugar, eggs, water, orange juice, orange zest, and vanilla until well combined.
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Add wet ingredients into flour mixture, and stir until combined.
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In a small bowl mix in 1/4 cup of sugar with the cranberries.
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Add cranberries and nuts to batter, and stir until evenly distributed.
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Pour 1 heaping cup of batter in each of the mini loaf pans or 3 cups into a standard loaf pan.
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Bake all mini loaves for 35-45 minutes or about 50-60 minutes for standard loaves or until the bread is a golden brown. If using an 8 slotted mini loaf pan, bake for 25 minutes.
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Wrap tightly, and store for up to 4 days at room temperature if it lasts that long.