Cranberry Orange Bread

Cranberry orange bread slices with glaze on a plate.

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Healthy Cranberry Orange Bread made with whole orange and fresh or frozen cranberries entirely in a blender. Naturally sweetened, gluten-free and bursting with flavor!

Prep Time10

Cook Time1 10

Cooling Time2

Total Time3 20

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 301kcal

Author: Olena Osipov

Ingredients

For the Bread:

1 whole navel orange (10 ounces), washed and quartered
3 large eggs
1/2 cup maple syrup or honey
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups almond flour
3/4 cup oat flour
1 1/2 cups cranberries fresh or frozen(not thawed), divided
Cooking spray I use Misto

For the Glaze:

1/4 cup powdered sugar
2 teaspoons cold water

US Customary - Metric

Instructions

If your oven bakes hotter, preheat oven to 350 degrees F, and if your oven bakes cooler, preheat it to 375 degrees F. I bake at 375 F. Line 9 x 5 metal loaf pan with parchment paper, spray with cooking spray and set aside.
In a high speed blender, add in the following order - orange, eggs, maple syrup, vanilla, baking powder, baking soda, salt, almond flour and oat flour. Blend until just combined and orange is blended, about 30 seconds.
Add 1/2 cup cranberries and blend just briefly to chop. Add remaining 1 cup cranberries and stir with spatula to mix.
Transfer batter into previously prepared loaf pan. Bake at 375 F for 60-70 minutes or until toothpick inserted in the center comes out clean. If it starts to brown before middle is baked through, tent with a piece of parchment or foil. I had to do that.
Remove from the oven, let cool for 10 minutes, then transfer onto a cooling rack to cool off for another 30 minutes.
In a small bowl, whisk powdered sugar with water, and drizzle on top while bread is still warm.
Let bread cool for another hour or so. Cut into 10 slices using serrated knife and enjoy!

Notes

Store: Store loosely covered in a cool dry place for up to 2 days. Then transfer to a container with a lid and refrigerate for another 5 days.
Freeze: Freeze in an airtight container for up to 3 months. Thaw on a countertop for a few hours.

Nutrition