This Cranberry-Ginger Kefir bread makes a delicious Fall breakfast, and pairs perfectly with a cup of tea or coffee. Plus, this bread is brimming with nutrient superstars, like cranberries, whole grains and kefir.
Cranberry-Ginger Kefir Bread
New twist on cranberry bread, made with sweet orange zest, candied ginger and protein-rich kefir.
Ingredients
- 1.5 cup whole wheat flour
- 0.75 cup rolled oats
- 0.5 cup sugar
- 2 tsp. ground flax seed
- 1.5 tsp. baking powder
- 1 tsp. baking soda
- 0.5 tsp. kosher salt
- 0.25 tsp. ground ginger
- 3 Tbsp. butter
- 1 small orange, zested
- 0.75 cup plain low-fat kefir
- 0.25 cup orange juice
- 1 each egg
- 0.25 cup candied ginger
- 1 cup cranberries (fresh or frozen)
Instructions
- Preheat oven to 350 F degrees. Lightly oil or spray 9"x5" loaf pan.
- In a medium bowl, combine flour, oats, sugar, flax seeds, baking powder, baking soda, salt and ground ginger; stir to mix. Cut butter into dry ingredients and mix until slightly crumbly. Add orange zest, kefir, orange juice and egg; mix until just combined. Fold in ginger and cranberries.
- Add mixture to loaf pan. Bake until cooked through and golden, about 50 minutes. Cool pan on cooling rack. Slice and enjoy.
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