Today I’m sharing a recipe that has been a family favorite for years! I’ve made a few little tweaks to the original recipe, but the essence of my Grandma’s cranberry nut bread is still intact. Around the holidays my Grandma always made a cranberry nut bread and an applesauce pumpkin loaf, but since we don’t live near each other anymore I haven’t had her delicious bread in years!
A few weeks ago I started thinking about holiday baking, and her cranberry nut bread came to mind. I was craving the sweet and tart, dense dessert bread!
I couldn’t get that bread out of my head, so I got the recipe from my Grandma and made a few substitutions to make it a bit healthier. It turned out wonderful! The smell of this bread baking in the oven is heavenly and brings back all my childhood holiday memories. Hope you enjoy this moist, dense, crunchy and comforting bread as much as I do!
Thank you for the delicious recipe, Grandma!
Homemade Cranberry Walnut Bread
Makes one loaf
1 cup of whole wheat flour
1 cup of oat flour
1/2 tsp salt
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup brown sugar + 1 tbsp of brown sugar
1 flax egg (1 tbsp ground flax plus 3 tbsp of water)
2 tbsp coconut oil, melted
3 tbsp coconut milk
2 tbsp hot water
Juice from 1 and 1/2 large oranges (about 1/2 cup)
1 cup cranberries (fresh or frozen)
1/2 cup walnuts, chopped
Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray.
Prepare your flax egg by mixing 1 tbsp of ground flax with 3 tbsp of water. Place mixture in freezer about 5 minutes, or until the mixture thickens and becomes gel-like.
In a medium size bowl mix the flours, salt, baking powder, baking soda and 1/2 cup of brown sugar.
Add in the flax egg, coconut milk, coconut oil, water and orange juice, then stir to combine.
Next fold in the cranberries and walnuts.
Pour batter into the loaf pan and sprinkle the remaining tbsp of brown sugar on top. Bake ~50 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Enjoy!