Cranberry orange loaf

As recently as last week there were probably 4 different types of oranges in my refrigerator. Sumos are a crowd favorite, Cara Cara's are consistently sweet and delicious, and clementines are fun and easy to peel. Oranges are the only fruit that my husband will consistently eat, and so we often end up with too many, or oranges that are too tart to eat.

With the baby, there is an additional factor in the mix - we have been supreme-ing all of her oranges so she doesn't choke, and not all oranges are so easily supremed. With all those extra oranges, I needed a solid cranberry orange bread recipe that I could make without running to the store. Subsituting the fresh cranberries for craisins makes this an easy option for most of the year.

INGREDIENTS
1 cup fresh cranberries or 3/4 cup craisins
2 tablespoons fresh orange zest (from 1 medium orange)
3/4 cup orange juice (2 medium oranges)
2/3 cup AP flour
2/3 cup whole wheat
2/3 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
A 1/4 cup avocado oil
1/3 cup maple syrup
1 egg
1 teaspoon vanilla extract
1 teaspoon orange extract

DIRECTIONS
Preheat the oven to 350 degree F and grease a standard 9×5-inch loaf pan with nonstick spray. Grate the peel of 1 orange with a fine microplane into the bowl. Add the rest of the ingredients to the bowl and stir gently to combine. Spoon mixture into the prepared pan and smooth the top evenly. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown. Let cool for 5-10 minutes in the pan, then carefully transfer the loaf to a wire rack.
Cool completely before slicing. Serve cold or at room temperature with butter or cream cheese if desired.

Adapted from: https://www.yummytoddlerfood.com/fresh-cranberry-orange-bread/

Allergens: milk, wheat, egg
Nutrition (1/8 recipe): 290 calories, 13 g fat, 1 g saturated fat, 23 mg cholesterol, 250 mg sodium, 40 g carbohydrate, 3 g fiber, 22 g sugar, 18 g added sugar, 6 g protein, 1% vitamin D, 8% calcium, 1.5 mg iron, 199 mg potassium

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