21 December 2011

Roasted Cranberry Orange Nut Bread

It's LOAF week!
For the next couple of days I will post loaf recipes!
Today's loaf is Cranberry Orange.
I also have a deliciously perfect Banana Bread and Pumpkin Coconut Spice Bread
coming your way which is pretty exciting...!

Festive, festive, FESTIVE is the Cranberry Orange Bread!
Yep! Back again with this beautiful berry!
It is totally linked to the holidays. In the best of ways too!
The tartness and freshness of the cranberry,  the brightness of the citrus and the bitterness of the orange rind is
a perfect combo for when you've gone and over indulged in super sweet chocolaty cookies and pie!

Make a couple mini loaves and wrap in decorative cello paper with a pretty hand made bow! to hand out this holiday season!
Although I do realize that the clock is ticking! So get baking! :)

Roasted Cranberry Orange Nut Bread
Note: You will need about 4 whole medium oranges for this recipe, preferably organic. Make sure to zest them before juicing them :)

15g golden flax meal
3 Tbsp water

1/2 cup/ 90g melted coconut oil
1 tsp pure vanilla extract
1.5 cups fresh squeezed orange juice, about 2.5 oranges
1/2 cup non dairy milk such as coconut or rice milk

3.5 cups/ 450g cups all purpose flour, I like La Milanaise brand
1 cup/ 200g cane sugar
4 tsp baking powder
1/2 tsp sea salt
4 tsp orange zest, about 1.5 orange

2 cups/ 200g fresh cranberries, roasted at 400 degrees for 5 minutes with a little brown sugar and OJ
80g candied orange peel
120g toasted and chopped whole almonds

Orange slices, cranberries and almonds for decoration

Preheat your oven to 350 degrees.
Oil a 9X5" bread pan and set aside. Or line with parchment paper.
In a small bowl, whisk the flax meal and water until frothy, set aside.
In a large bowl, whisk the wet ingredients and set aside.
In a smaller bowl, sift the dry ingredients and whisk to combine combine.
Pour the flax mix into the wet ingredients and mix.
Pour the dry ingredients into the wet ingredients and mix it all together using a sturdy spatula or your hands! The batter will be pretty thick, kinda like muffin batter. Try not to overmix or you will end up with a tough loaf. Eww.
Gently fold in the roasted cranberries, orange peel and almonds.
Scoop the batter into the prepared loaf pan. It will be filled to the brim.
Decorate top of loaf with whole orange slices, cranberries and almonds.
Slide your bread into your preheated oven and bake for about 50-70 minutes-- or until a knife or toothpick inserted in the center of the loaf comes out clean. If you notice that the loaf is browning too quickly cover it with foil wrap in a tented form so that the foil is not directly touching the loaf.
Remove bread from the oven and allow it to cool in its pan for about 10 minutes before transferring it to a cooling rack.
Allow to cool completely before digging in! :) The slices will hold up better that way, but maybe you don't care about that....

Fun variations!

- Use lemons instead of oranges, to make a cranberry lemon bread
- Swirl in some triple citrus marmalade or cranberry sauce

- Use any variety of nuts such as pecans, pistachios or macadamia nuts

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