Healthy Cranberry Orange Loaf

While chocolate, peppermint, and gingerbread get a lot of hype this time of year (for good reason), we can't forget about two other, festive staples - cranberry and orange!

Personally, I think these are two of the best ingredients, and even better together. Cranberry sauce (check out my go-to, healthier version here) is always a necessity at holiday dinners, but there are so many other ways to put these flavorful fruits to good use, like this Healthy Cranberry Orange Loaf.

Before we get into it, though, if you are looking for some yummy ways to put your leftover cranberry sauce to good use this season, be sure to check out my Cranberry Sauce Overnight Oats and Cranberry Sauce Yogurt Parfaits.

As for this bread, you'll start by combining the dry ingredients - whole wheat flour, baking powder, baking soda, orange zest, cinnamon, and salt - before combining with the wet - freshly squeezed orange juice, coconut oil, eggs, maple syrup, vanilla and almond extracts. Personally, I think almond extract makes just about everything taste better!

Fold in your fresh cranberries, and allow this to bake until the top is nice and golden. Then it's time for the best part - the orange glaze!

You'll just combine powdered sugar with more freshly squeezed orange juice and orange zest. I used the Lakanto monkfruit alternative, but the good old classic version works great, of course.

Once your loaf has had the chance to cool, drizzle with your glaze, and you're in business.

I love a slice of this simple but delicious bread with a cup of coffee or with a scoop of ice cream for dessert. It would make the perfect thing to serve to house guests over the holidays or bring as a little homemade gift for loved ones!

Ingredients

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• zest of 2 oranges
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1/2 cup freshly squeezed orange juice
• 1/4 cup melted coconut oil
• 2 eggs
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup fresh cranberries, plus more for topping

Orange Glaze

• ½ cup powdered sugar (I used the Lakanto monkfruit alternative)
• ½-1 tablespoon freshly squeezed orange juice, plus a little more if needed to thin the glaze
• 1 teaspoon orange zest

Directions

1. Preheat oven to 350 degrees. Line a baking loaf tin with parchment paper and non-stick spray (I use a coconut oil spray), and set aside.
2. To a large mixing bowl, add whole wheat flour, baking powder, baking soda, orange zest, cinnamon, and salt. Whisk to combine.
3. Add in orange juice, coconut oil, eggs, maple syrup, vanilla extract, and almond extract. Mix to combine, but avoid over-mixing.
4. Gently fold in fresh cranberries.
5. Pour into prepared loaf tin, and bake for ~50 minutes, until cake tester comes out clean and top is golden brown.
6. While loaf cools, make Orange Glaze by whisking together powdered sugar, orange juice, and zest. If glaze is too thin, add more powdered sugar. If it's too thick, add more juice until you have your desired consistency.
7. Pour glaze over loaf before cutting into slices. Store tightly in foil on the counter for up to 3 days or in an air-tight container in the fridge. Enjoy!