Ingredients
- 2 1/4 cups whole wheat pastry flour
- 6 tablespoons stick cold (unsalted butter, cut into 1/4 slices, plus extra to grease the loaf pan)
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup honey
- 2/3 cup buttermilk
- 1/3 cup fresh orange juice
- 1 orange (zested (about 1 tablespoon))
- 2 eggs
- 1 1/2 cup chopped cranberries (fresh or frozen)
- 1/2 cup pecans or walnuts (chopped (optional))
Instructions
- Preheat oven to 350F and grease and flour large loaf pan.
- In a food processor pulse together flour, salt, baking powder, baking soda, and cold butter until it resembles cornmeal.
- Pulse in honey, buttermilk, orange juice, and orange zest.
- Pulse in eggs. Don’t over mix.
- Fold in cranberries and nuts (optional).
- Pour into a prepared pan.
- Bake at 350F for 40-50 minutes or until a toothpick comes out clean.
- Cool in pan on a wire rack for 10 minutes.
- Remove bread from pan and cool on wire rack for at least 30 minutes.
Notes
We recommend using organic ingredients when possible.
Our cranberry orange quick bread embraces the fact that cranberries are a tart berry—so this bread isn’t overly sweet. We believe when cooking with cranberries, you’re shooting for some of that tart taste vs. covering it up with a lot of sugar. That said, if you’re looking for a truly “sweet” quick bread, add a 1/4 cup more honey (or sugar) and increase the bake time slightly. Just remember that whether it’s sugar or honey, sweet is sweet and we all should be trying to limit our intake of sugars. =)
I make my own baking powder since so many making baking powders have aluminum in them (in the form of sodium aluminum phosphate and / or aluminum sulfate). It’s very easy to make: two parts cream of tartar and one part baking soda.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Cuisine: American
