Cranberry Orange Loaf
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
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.