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Cranberry Orange Loaf


Wet Ingredients

2 Large Oranges (zest only)

¾ C Fresh Squeezed Orange Juice (about 2 large oranges)

⅓  C Olive Oil

¾  C Pure Maple Syrup

¼  C Water

Dry Ingredients

3 C Oat Flour

½ C cup ground flaxseed

½ tsp. Salt

½  tsp. Baking Soda

1 tsp. Baking Powder

2 C Fresh Cranberries (fold in last)

For the Glaze

2 Tbsp. Coconut Yogurt or Greek Vanilla Yogurt

1 tsp. 100% Vanilla Extract

2 tsp. 100% Pure Maple Syrup

Step 1: Preheat the oven to 350° and line a 8×5 loaf pan with parchment.

Step 2: Whisk together the wet ingredients in a large bowl.

Step 3: Add the dry ingredients to the wet ingredients, adding each one at a time (except cranberries) 

Step 4: When batter is smooth, gently fold in the cranberries with a spatula.

Step 6: Pour the batter into the prepared loaf pan and top with additional cranberries.

Step 7: Bake loaf at 350° for 50 minutes or until a toothpick inserted in the center comes out clean. 

Step 8: Allow the loaf to cool completely.

Step 9: Drizzle the glaze over the bread and serve!

Step 10: Enjoy!

Note: Store in an airtight container for up a week in the fridge, or freeze for 2-3 months.

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