This bread is quintessential fall… flavors of tart cranberry and sweet orange and candied ginger in every bite. You can leave the frosting off if you want to cut out some added sugar, but the sweetness mellows out the tartness of the cranberries. To make gluten-free, use two cups of finely ground gluten-free oats and omit the whole wheat flour. Pairs perfectly for the tea or coffee morning, afternoon or night.
Cranberry Quick Bread with Orange and Ginger
Ingredients
Bread
- 1 cup whole wheat flour
- 1.25 cups oats
- 0.5 cup granulated sugar
- 2 teaspoons ground flax seeds
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground ginger
- 4 tablespoons butter
- Zest from 1 orange
- 0.75 cups freshly squeezed orange juice, divided (reserve 1/2 teaspoon for frosting)
- 1 each egg
- 0.25 cup candied ginger
- 1 cup cranberries (fresh or frozen)
Frosting
- 0.5 cup confectioner's sugar
- 2 tablespoons orange juice
- Reserved orange zest
Instructions
- Preheat oven to 350-F degrees. Lightly oil or grease 9"x5" loaf pan.
- To make oat flour, grind oats in blender or food processor until finely ground. Set aside.
- In a medium bowl, whisk together wheat flour, oat flour, sugar, flax seeds, baking powder, baking soda, salt and ground ginger. Cut margarine or butter into dry ingredients until slightly crumbly. Add orange zest, orange juice and egg. Mix until just combined. Fold in candied ginger and cranberries.
- Add mixture to loaf pan and bake for 45 minutes, or until cooked through. Cool pan on cooling rack.
- While loaf is cooling, mix the powdered sugar, orange juice and orange zest in a small bowl. Keep adding powdered sugar or orange juice as needed to make frosting that is pour-able but not too thin.
- When loaf is cool, turn over onto cooling rack or plate. Drizzle frosting on top of loaf.
This recipe originally appeared on Kleiner Nutrition on November 22, 2015.
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