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Cranberry Nut Bread
For this whole-wheat recipe, leave a strip of peel on the orange before placing it in the Vitamix container for an extra burst of citrus flavor.
Ingredients
- 1 cup (100 g) fresh cranberries
- 1 medium orange, peeled, halved
- 1 strip orange peel
- ¼ cup (60 ml) light olive oil
- ¾ cup (180 ml) almond milk
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt, optional
- 2 cups (240 g) whole wheat flour
- ½ cup (45 g) walnuts
Directions
- Preheat oven to 350°F (180°C). Lightly coat an 8 1/2-inch x 4 1/2-inch (22 cm x 11 cm) loaf pan with vegetable cooking spray or shortening.
- Place cranberries into the Vitamix container and secure the lid.
- Select Variable 4. Pulse 3 or 4 times. Stop; scrape sides, and replace the lid. Pulse a few more times to coarse chop. Remove to small bowl.
- Place orange, orange peel, oil, milk, sugar, egg, and vanilla into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20 seconds, using the tamper to push ingredients toward the blades.
- Combine baking powder, baking soda, salt, (optional), and whole wheat flour in a large mixing bowl; stir well.
- Pour orange mixture into the dry ingredients, mixing by hand just until ingredients are moistened. Stir in chopped walnuts and cranberries; do not over mix.
- Spread the batter in the prepared loaf pan.
- Place in preheated oven and bake for 55-60 minutes or until a knife inserted into the center comes out clean. Cool on wire rack for 30 minutes, then carefully remove from loaf pan and allow to cool completely before slicing.
Chef's Notes
- This recipe uses 1/2 of the traditional amount of sugar. Remove it all together with with pitted dates as your sweetener.
Ingredients
- 1 cup (100 g) fresh cranberries
- 1 medium orange, peeled, halved
- 1 strip orange peel
- ¼ cup (60 ml) light olive oil
- ¾ cup (180 ml) almond milk
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt, optional
- 2 cups (240 g) whole wheat flour
- ½ cup (45 g) walnuts
Directions
- Preheat oven to 350°F (180°C). Lightly coat an 8 1/2-inch x 4 1/2-inch (22 cm x 11 cm) loaf pan with vegetable cooking spray or shortening.
- Place cranberries into the Vitamix container and secure the lid.
- Select Variable 4. Pulse 3 or 4 times. Stop; scrape sides, and replace the lid. Pulse a few more times to coarse chop. Remove to small bowl.
- Place orange, orange peel, oil, milk, sugar, egg, and vanilla into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20 seconds, using the tamper to push ingredients toward the blades.
- Combine baking powder, baking soda, salt, (optional), and whole wheat flour in a large mixing bowl; stir well.
- Pour orange mixture into the dry ingredients, mixing by hand just until ingredients are moistened. Stir in chopped walnuts and cranberries; do not over mix.
- Spread the batter in the prepared loaf pan.
- Place in preheated oven and bake for 55-60 minutes or until a knife inserted into the center comes out clean. Cool on wire rack for 30 minutes, then carefully remove from loaf pan and allow to cool completely before slicing.
Chef's Notes
- This recipe uses 1/2 of the traditional amount of sugar. Remove it all together with with pitted dates as your sweetener.
Ingredients
- 1 cup (100 g) fresh cranberries
- 1 medium orange, peeled, halved
- 1 strip orange peel
- ¼ cup (60 ml) light olive oil
- ¾ cup (180 ml) almond milk
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt, optional
- 2 cups (240 g) whole wheat flour
- ½ cup (45 g) walnuts
Directions
- Preheat oven to 350°F (180°C). Lightly coat an 8 1/2-inch x 4 1/2-inch (22 cm x 11 cm) loaf pan with vegetable cooking spray or shortening.
- Place cranberries into the Vitamix container and secure the lid.
- Select Variable 4. Pulse 3 or 4 times. Stop; scrape sides, and replace the lid. Pulse a few more times to coarse chop. Remove to small bowl.
- Place orange, orange peel, oil, milk, sugar, egg, and vanilla into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20 seconds, using the tamper to push ingredients toward the blades.
- Combine baking powder, baking soda, salt, (optional), and whole wheat flour in a large mixing bowl; stir well.
- Pour orange mixture into the dry ingredients, mixing by hand just until ingredients are moistened. Stir in chopped walnuts and cranberries; do not over mix.
- Spread the batter in the prepared loaf pan.
- Place in preheated oven and bake for 55-60 minutes or until a knife inserted into the center comes out clean. Cool on wire rack for 30 minutes, then carefully remove from loaf pan and allow to cool completely before slicing.
Chef's Notes
- This recipe uses 1/2 of the traditional amount of sugar. Remove it all together with with pitted dates as your sweetener.
