- 2 cups spelt, oat, or all-purpose flour
- 2/3 cup sugar, unrefined if desired
- 1/4 cup additional sugar OR stevia baking blend
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2 cups cranberries, chopped (fresh or frozen-thawed)
- 1 cup orange juice
- 3 1/2 tbsp oil (see note for fat-free sub)
- 2 tsp pure vanilla extract
- 1 tbsp orange zest
*The orange zest is important here for best flavor. The cranberries can be subbed with raspberries if needed. I can’t vouch for the taste if subbing applesauce for oil or using a flour not listed here, but multiple readers have said they liked the results of subbing applesauce for the oil, so feel free to experiment. Oat flour will yield a denser bread, which is still delicious in its own right.
Preheat oven to 350 F. Grease a 9×5 loaf pan, and line the bottom with parchment. In a large bowl, stir first six ingredients. Stir in all remaining to form a batter. Pour into the loaf pan. Bake on the oven center rack 50-55 minutes, or until bread has risen and a toothpick comes out mostly clean. Let cool completely. If you can wait, the taste and texture are so much better the next day! Leftovers can be sliced and frozen if desired. My favorite way to eat this bread is glazed with coconut butter. The glaze in the photos is 1/4 cup powdered sugar mixed with 1 tsp orange juice, which is also delicious.