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Dairy-free Cranberry Orange Bread

Prep Time 15 minutes
Total Time 15 minutes
Servings 8 -mini-sized loaves, or 2 standard loaves +
Author Sonja

Ingredients

  • 4 cups whole wheat white flour I use Trader Joe's Brand
  • 2 tsp baking soda
  • 1 1/2 tsp salt 
  • 1/2 cup  coconut oil melted 
  • 2 cups coconut sugar or granulated sugar of choice, divided
  • 2 eggs
  • 1 cup water
  • 1 cup  orange juice
  • 2 Tbs  orange zest
  • 1 teaspoon vanilla extract see how easy it is to make vanilla extract here
  • 3 cups  fresh cranberries sliced in half
  • 1 cup  walnut or pecans chopped  (optional)

Instructions

  1. 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).
  2. In a large bowl mix flour, baking soda and salt until well combined.
  3. In a medium bowl mix coconut oil, sugar, eggs, water, orange juice, orange zest, and vanilla until well combined.
  4. Add wet ingredients into flour mixture, and stir until combined.
  5. In a small bowl mix in 1/4 cup of sugar with the cranberries.
  6. Add cranberries and nuts to batter, and stir until evenly distributed.
  7. Pour 1 heaping cup of batter in each of the mini loaf pans or 3 cups into a standard loaf pan.
  8. 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.
  9. Wrap tightly, and store for up to 4 days at room temperature if it lasts that long.