cranberry orange bread

I love the tart sweet flavor of cranberries. It contrasts so well with rich flavors like dairy, beans and meat and makes them more digestible, too. The amazing thing about cranberries is that they are high in ursolic acid, a plant compound that has shown to stop viruses in their tracks before they can spread in the body. Studies show that it also has anti-cancer properties.

I love this recipe. Try it and see for yourself! It makes a great gift.

CRANBERRY ORANGE BREAD

You will need:

• 4 eggs

• 1/3 cup coconut oil, melted

• 1 teaspoon vanilla extract

• Juice and zest of 1 orange

• 1/2 cup plant mylk (I like hemp)

• 2/3 cup coconut flour

• 1/2 cup coconut sugar

• 1 teaspoon each: baking soda and baking powder

• 1/2 teaspoon each: cinnamon and salt

• 1/4 teaspoon nutmeg

• 1 cup cranberries, fresh or frozen

Preheat the oven to 350 degrees and oil a 9” x 5” loaf pan with coconut oil.

Beat the eggs, vanilla extract, coconut oil, mylk and orange juice together in a mixing bowl.

Add the coconut flour, coconut sugar, baking soda / powder, spices, salt and zest.

Stir until well-combined.

In a separate bowl, toss the cranberries with 2 tablespoons coconut flour. Then, add the cranberries to the mixing bowl and fold in until cranberries are incorporated throughout the batter.

Transfer batter to the oiled loaf pan and spread into an even layer.

Bake for 45 minutes, until bread is golden-brown and tests clean when skewered with a knife or toothpick.

Let cool for at least 15 minutes before transferring it out of the loaf pan.