This healthy Cranberry Orange Bread is made with oats instead of flour and sweetened with pure maple syrup instead of sugar. Enjoy a thick slice with your morning cup of coffee or tea!
After making my Cranberry Orange Muffins and falling deeply in love, I just had to repeat the experience in the form of a loaf. I imagine others, like me, would want the quick bread version of this tasty muffin treat.
I feel confident saying this is very likely one of my favorite quick bread recipes on this site (and I have many!!), right next to my classic Paleo Morning Glory Quick Bread.
The vibrant citrusy orange flavors meld fantastically with the sweet and tart cranberries and the texture is spot on!
Made with oats, unsweetened applesauce, avocado oil, pure maple syrup, and of course orange zest and dried cranberries, the main ingredients for this healthy cranberry orange bread are wholesome and easy to find at any grocery store.
I use unsweetened applesauce with a smaller amount of oil to make the recipe lower in fat than a standard quick bread. I also find that both orange zest and dried cranberries bring a decent amount of sweetness, so there isn’t a need for much pure maple syrup.
You’d never guess this moist cranberry bread is made with better-for-you ingredients due to how luscious the flavors are. We’ll compromise and call it cranberry loaf cake.
For my fellow cran-orange lovers, I trust you will cherish this easy cranberry orange bread recipe as much as I do!
Let’s discuss the simple ingredients for cranberry orange bread.
Cranberry Orange Bread Ingredients:
Quick Oats: Taking the place of regular all-purpose flour, we grind oats into a flour. You can use either quick oats or old fashioned oats.
If you would like gluten-free cranberry orange bread, use certified gluten-free oats. I use gluten-free sprouted oats.
Orange Zest: The orange portion of the recipe. We zest a couple of navel oranges to get a big, bright citrus flavor infused into the quick bread.
Dried Cranberries: Bursts of dried cranberries pair gorgeously with the citrus flavor and add a great deal of sweetness to the bread in addition to the tang.
Unsweetened Applesauce: Bringing moisture and naturally sweet flavor, unsweetened applesauce is an all star ingredient here.
Eggs: A couple of large eggs help the bread rise to achieve a tender crumb. I haven’t tested the recipe using an egg replacer, although I suspect it would turn out dense.
Avocado Oil: The fat portion of the recipe. We need fat for moisture to achieve an ideal texture. I like using avocado oil due to its omega-3 fatty acid content, but melted butter or coconut oil work too.
Pure Maple Syrup: Because the orange zest adds natural sweetness and the dried cranberries are sweetened, we don’t need very much sweetener. We only need a little pure maple syrup to get the bread to that a perfect sweet level.
Vanilla Extract: A touch of vanilla extract brings warm flavor to the bread. Skip it if you don’t have any on hand.
Baking Powder: The leavening agent here. Baking powder helps the bread rise and bake evenly.
Sea Salt: Salt is a big flavor enhancer! It makes the bread taste sweeter and brings out the cranberry and orange flavors. Don’t skip it unless you have to!
Recipe Customizations:
- Use 1/2 cup of applesauce and 1/2 cup of plain Greek yogurt or sour cream for a tangy element.
- Make a sweet orange glaze using 1 cup of powdered sugar and 2 tablespoons of fresh orange juice. Drizzle the glaze on top of the bread for the most orange flavor!
- You can frost it with cream cheese frosting for a cake-like option too.
- Replace the coconut oil with 10 tablespoons of melted unsalted butter.
- When replacing the dried cranberries with fresh cranberries, carefully cut the cranberries in half and increase the pure maple syrup to 1/2 cup.
- Replace the oats with 1 1/2 cups of a gluten-free flour blend.
Let’s make a loaf of cranberry orange bread!
How to Make Cranberry Orange Bread:
Preheat the oven to 350 degrees Fahrenheit. Line a 9 inch x 5-inch loaf pan with parchment paper.
Add the oats to a high-powered blender and blend for 30 seconds, or until they form a flour.
Transfer the baking powder and sea salt to the blender and blend for a few more seconds until all of the dry ingredients are combined.
In a large bowl, whisk together the applesauce, eggs, pure maple syrup, avocado oil, and vanilla extract.
Pour the flour mixture into the bowl with the wet ingredients and stir until a smooth batter forms.
Stir in the dried cranberries.
Transfer the bread batter into the prepared baking dish and cover with a piece of aluminum foil. Tent the foil so that the bread has room to grow. Bake on the center rack of the preheated oven for 30 minutes.
Remove the foil, then bake for another 25 to 35 minutes, or until the bread is baked through.
Insert a digital thermometer into the center of the bread to check its internal temperature. It is fully baked when it reaches an internal temperature of 190 degrees or higher.
Remove the bread from the oven and place it on a wire rack to cool completely. I put it on the burner grates of my stove top.
To slice the bread, pull on the edges of the parchment paper to lift the whole loaf of bread out of the bread pan.
Place it on a cutting board and use a sharp knife to cut it into slices. Do note that the bread will cut better when it is fully cooled and not still warm.
I recommend warming up a slice with some butter on top for the tastiest, dreamiest treat.
When making this orange cranberry bread during the holiday season, serve it with homemade cranberry sauce on top.
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap and store on the counter for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: For longer storage, cut the remaining loaf into individual slices and store in a ziplock bag in the freezer for up to 3 months. To reheat a slice, microwave for 20-30 seconds, or until warm.
My Tips:
- When zesting the orange, be sure to get just the orange peel and not the white part beneath for the best results.
- If you’re looking for a very moist bread, use ⅔ cup of unsweetened applesauce and increase the amount of avocado oil to ⅔ cup.
- For a sweeter bread, use 1/2 cup of pure maple syrup instead of 1/4 cup.
The way I see it, this cranberry orange loaf is fantastic no matter the time of year! I also love it during the holiday season for a Christmas Eve dessert or a Christmas morning treat.
It’s the perfect balance of sweet and tangy flavors and is a marvelous option during cranberry season. I love that it uses less sugar yet still tastes sweet for the perfect treat!
More Quick Bread Recipes:
- Almond Flour Cinnamon Swirl Pumpkin Bread
- Blueberry Protein Bread
- The Best Gluten-Free Banana Bread
- The Best Gluten-Free Zucchini Bread
- Oatmeal Strawberry Banana Bread
Enjoy this cranberry studded orange loaf!
Cranberry Orange Bread
Ingredients
- 2 cups quick oats
- 2 tsp baking powder
- 3/4 tsp sea salt
- 1 cup unsweetened applesauce *
- 2 large eggs
- ¼ cup pure maple syrup **
- ½ cup avocado oil
- 2 tsp pure vanilla extract optional
- 2 Tbsp orange zest ***
- ⅔ cup dried cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9 inch x 5-inch loaf pan with parchment paper.
- Add the oats to a high-powered blender and blend for 30 seconds, or until they form a flour. Transfer the baking powder and sea salt to the blender and blend for a few more seconds until all of the dry ingredients are combined.
- In a large bowl, whisk together the applesauce, eggs, pure maple syrup, avocado oil, and vanilla extract.
- Pour the flour mixture into the bowl with the wet ingredients and stir until a smooth batter forms. Stir in the dried cranberries.
- Transfer the bread batter into the prepared baking dish and cover with a piece of aluminum foil. Tent the foil so that the bread has room to grow. Bake on the center rack of the preheated oven for 30 minutes. Remove the foil, then bake for another 25 to 35 minutes, or until the bread is baked through. Insert a digital thermometer into the center of the bread to check its internal temperature. It is fully baked when it reaches an internal temperature of 190 degrees or higher. Remove the bread from the oven and place it on a wire rack to cool completely to room temperature.
- To slice the bread, pull on the edges of the parchment paper to lift the whole loaf of bread out of the bread pan. Place it on a cutting board and use a sharp knife to cut it into slices. Do note that the bread will cut better when it is fully cooled and not still warm.
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
Can I substitute the applesauce with orange juice?
Can you use fresh cranberries instead of the dried cranberries?
Hi Abbey! You can! In my experience, fresh cranberries work best in baked goods when they are sliced in half. So if you have the patience to cut them in half (without hurting yourself), I think that would be the best bet. Otherwise, leave them whole 🙂 Because dried cranberries contain added sugar, I would also use 1/2 cup of pure maple syrup instead of 1/4 cup to offset the loss of sweetness. Let me know if you have any other questions!
What does 2 cups of oats translate to in oat flour as I’d rather use that?
Hi Carol! You’ll need about 1 2/3 cup of oat flour 🙂 Let me know what you think when you try it! Happy baking!