Recipe: Ginger Orange Cranberry Bread

Cranberries aren’t just for the holidays—these gorgeous red berries are packed with vitamin C, making them an excellent antioxidant powerhouse. Antioxidants benefit our health by fighting free radicals and helping prevent and manage chronic illnesses.

This quick bread recipe is perfect for leftover holiday cranberries (just make sure they’re the fresh kind). Freeze it for up to three months (just make sure it’s wrapped in foil and stored in a freezer-safe plastic bag), or keep it from getting stale during the week by keeping it covered in the refrigerator for up to three days.

Healthy Ginger Orange Cranberry Bread

Prep Time: 5 minutes
Cooking Time: 60 Minutes
Total Time: 1 hour 5 minutes

Ingredients

Dry ingredients

1 cup whole white flour
1/2 cup whole wheat flour
1/4 cup flaxseed meal
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger

Wet ingredients

1/3 cup extra virgin olive oil
1/2 cup maple syrup
1 teaspoon orange zest (from about one orange)
Juice of one orange (about 1/4 cup, add 1/2 cup more orange juice if prefer softer bread)
1 teaspoon pure vanilla extract
2 eggs
1 1/2 cup whole cranberries (thawed if frozen)
1/4 cup raw walnuts, chopped

Instructions

Preheat the oven to 350 degrees. Set aside a greased or non-stick loaf pan (8 1/2 x 4 1/2″).

Combine the dry ingredients in a large mixing bowl, and set aside.

Combine the wet ingredients in a medium bowl, and set aside.

Transfer the wet ingredients to the larger bowl of dry mix and stir to combine. Do not overmix.

Stir in the cranberries and walnuts. Pour the batter evenly into the pan.

Bake for 50 to 60 minutes; bread is done with a knife in the center comes out clean.