Cranberry Orange Loaf

by Chung-Ah Rhee for NatureBox

With the holidays right around the corner, what’s better than to give your friends and family a gorgeous loaf studded with vibrant fresh cranberries? There’s just enough orange juice and orange zest to brighten this up even more with that refreshing touch.
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Makes: 3 mini loaves
Prep time: 20 minutes
Bake time: 25-30 minutes

Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 3/4 cups brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup Greek yogurt
  • 1/4 cup coconut oil
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/3 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 1 cup cranberries
Directions:
1. Preheat the oven to 350F degrees. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray.

2. In a large bowl, combine flours, sugar, baking soda, baking powder and salt.

3. In a large glass measuring cup or another bowl, whisk together Greek yogurt, coconut oil, butter, egg, orange juice and orange zest.

4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add cranberries and gently toss to combine.

5. Scoop the batter evenly into the loaf pans. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.