When I changed my diet to traditional foods, I pretty much stopped eating most breads – especially sweetened breads and muffins. But over the last year, I have learned that I can still enjoy these treats sometimes by replacing the bad ingredients with the good.
I go crazy for warm-homemade breads, like many people. I have been trying to bake as much as possible this season, as historically, most seasons go by in my life and I just don’t bake a lot. I’m more inspired the more I learn about traditional cooking and the more recipes I come across.
Cranberries and oranges impart such great flavors in many foods, and home-made breads are no exception – and they are especially delicious together. In this recipe, the flavors are subtle, but definitely present. Here’s my version of one of my all-time favorite breads. It’s great during the holidays and cold weather, and really any time of the year.
Juice and zest (grated peel) of 1 small orange
2 tablespoons butter
1/2 cup healthy sweetener – I used sucanat
1 egg from pasture-raised hens
1 cup chopped fresh cranberries
1/2 cup chopped sprouted walnuts
2 cups sprouted flour
pinch of salt
1/2 teaspoon baking soda
These pictured items are two of my best friends when it comes to making great baked items in the kitchen. Sprouted flour is healthier to use because it comes from sprouted grains, and sprouted grains have lower phytic acid levels in them – which aids greatly in digestion and nutrient absorption. Real butter from grass-fed cows is healthier because it is rich in Omega 3 content and Conjugated Linoleic Acid – both essential for good health. I use To Your Health sprouted flour and Organic Valley Pasture Butter.
- Chop up walnuts, cranberries, and grate orange zest. Set aside.
- Put a small saucepan on the stove and melt butter on low heat. Squeeze orange juice into a mixing bowl and add grated orange peel and butter. When butter is melted, add orange mixture and stir. Set aside.
- In a second mixing bowl, beat sucanat and egg.
- Add orange mixture and stir well blended. Then add cranberries and nuts.
- Mix together in a third bowl flour, salt, and baking soda.
- Pour orange and egg mixture into the flour mixture and stir with wooden spoon until well mixed.
- Pour batter into a 9 inch loaf pan that you have greased with butter.
Bake at 325° for about 1 hour, or until a toothpick inserted in center of loaf comes out clean.
Cool on a rack and store overnight before serving.
This bread is fantastic the next day toasted or heated briefly in the oven. Spread a generous slice of real butter on top and enjoy!
This recipe is part of The Nourishing Gourmet’s Pennywise Platter Thursday. Please visit Kimi’s site and check out all the other great recipes there.