It’s time for our monthly Recipe Redux challenge. Here’s a look at what we have going on this month.

November 2015 Recipe Redux Theme: Creative Quick Breads

The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!

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I loved this challenge since it allowed me to come up with yet another quick bread recipe, which we all know I love. Quick breads are my favorite because they are easy, the flavor combinations are endless and they make for a quick and healthy breakfast or snack option to last throughout the week.

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This quick bread is a little bit tart with a touch of sweetness added in. The combination of orange and cranberry is simply perfect and the specks of cranberries located throughout gives it a festive look, making  it an excellent choice for the holidays. I like to spread toasted slices of this bread with softened butter or cream cheese.

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Take a step back from the business of the holiday season and cozy on up with this bread alongside a cup of hot coffee or tea.

Cranberry-Orange Quick Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 1 cup white whole-Wheat flour
  • 1 cup all- purpose flour
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest from one orange
  • ⅔ cup orange juice
  • 1 egg
  • 3 tablespoons butter, melted
  • 3 tablespoons coconut oil,
  • 1½ cups fresh cranberries
  • 1 teaspoon vanilla
Directions
  1. Heat oven to 350 degrees.Grease loaf pan and set aside.
  2. Sift and mix the flours, baking soda, baking powder, salt and cranberries together until combined. Add in the orange zest. Set aside.
  3. In a medium bowl whisk the egg and sugar until combined. Whisk in the orange juice, oil, butter and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently stir until there are no more lumps. Do not over-mix.
  4. Pour batter into prepared loaf pan. Bake 45-50 minutes or until toothpick inserted in the middle comes out clean.
  5. Allow bread to cool on wore rack before slicing.
  6. Bread will stay fresh at room temperature for 3 days or in the fridge 6-7 days.