Have your house smell like the holiday season when you bake this Whole Grain Orange Cranberry Bread. Bake loaves as holiday gifts that your friends and family will love and they won’t even know it’s healthy!
The Recipe Redux theme for this month was to share your favorite quick bread recipe which can be shared with friends and family this holiday season.
I absolutely love baking during this time of year. Many gifts I like to give come in the form of food. When I was younger, I used to help my mom bake mini quick breads to give to our neighbors, teachers, mailman, etc. to spread the holiday cheer. They were always wrapped with a nice bow and a little note attached. Everyone likes a homemade treat to enjoy during the hectic holiday season.
I’ve been playing around with using different types of flours in my baking recipes lately. I have not yet mastered understanding gluten free flours yet (I’m talking to you coconut flour – you dry crumbly mess!), but I am getting better with other whole grain flours.
I love baking, but all-purpose flours are most often used. I try to incorporate more whole grains vs. refined grains into my daily diet and during the holiday season, I do love baking, so why not add some whole grains here too!
The look of this recipe may be deceiving when I tell you I used a whole wheat flour. Hmmm.. shouldn’t it be more brown? Enter – White WholeWheat Flour. Sounds like a contradiction, right?
White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.
The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. – source, Oldways
I’ve noticed in baking white whole wheat flour is not as dense as a regular whole wheat flour, but more of the perfect balance in between of all-purpose flour and whole wheat flour.
The orange-cranberry combo is such a classic and always reminds me of the holiday season. While the holiday season may bring some indulgences with it, you still can make recipe taste indulgent with a healthy twist like this whole grain orange cranberry bread, by switching to whole grains, trimming back on sugar, and adding wholesome fruit.
Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits, including reducing the risk of heart disease. Plus, just one cup of fresh cranberries contain 5.1 grams of fiber, 94 mg of potassium, and over 20% of the Daily Value for vitamin C. Nutrition information provided by the Cranberry Institute.
I caught myself cutting off a piece here and there every time I walked through the kitchen. Get ready friends and family, this Whole Grain Orange Cranberry Bread is going to be delivered to you with a ribbon and a special note from me this holiday!
- 2 cups white whole wheat flour
- ⅓ cup sugar
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 2 oranges, juiced and zest (reserving 1 tbsp juice)
- ½ cup milk
- 2 tbsp plain Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups fresh cranberries, chopped
- For the glaze:
- 1 tbsp reserved orange juice
- 1 tbsp powdered sugar, sifted
- Preheat the oven to 375 degrees F. Spray a loaf pan with cooking spray, set aside.
- In a medium bowl, sift together white whole wheat flour, sugar, salt, baking powder and baking soda.
- In a large bowl, with an electric mixer, beat together orange juice, milk, yogurt, eggs, and vanilla extract. Mix dry ingredients into wet ingredients slowly, until just combined. Fold in cranberries.
- Bake in the oven for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let cool on a rack. Meanwhile whisk together the reserved orange juice and powdered sugar. Drizzle on top of the loaf. Slice and enjoy!