This healthy Cranberry Orange Bread uses oats in place of flour and is sweetened with pure maple syrup instead of refined sugar. A thick slice pairs perfectly with your morning coffee or tea.
After falling in love with my Cranberry Orange Muffins, I knew I had to make a loaf version. This quick bread captures the same bright citrus and tart cranberry combination in an easy-to-slice loaf.
It’s one of my favorite quick bread recipes—right up there with my Paleo Morning Glory Quick Bread. The orange zest and dried cranberries give bold flavor, and the oat-based texture is delightfully moist.
Key ingredients—quick oats (ground to flour), unsweetened applesauce, avocado oil, pure maple syrup, orange zest, and dried cranberries—are wholesome and easy to find. I use applesauce with a bit of oil to keep fat lower than a typical quick bread, and rely on orange zest and cranberries to contribute natural sweetness so the maple syrup can be minimal.
You won’t guess this rich, moist loaf is made with better-for-you ingredients. Cranberry Orange Bread feels like a loaf cake with a healthier twist.
Below are the simple ingredients and some helpful notes to make this cranberry orange loaf a success.
Cranberry Orange Bread Ingredients:
Quick Oats: Ground into oat flour to replace all-purpose flour. You can use quick or old fashioned oats. For a gluten-free version choose certified gluten-free oats.
Orange Zest: Zest two navel oranges for a bright citrus flavor that infuses the loaf.
Dried Cranberries: These add tartness and natural sweetness that complement the orange.
Unsweetened Applesauce: Provides moisture and natural sweetness while lowering the fat content.
Eggs: Two large eggs give structure and help the loaf rise to a tender crumb.
Avocado Oil: Adds necessary fat for moisture; you can substitute melted butter or coconut oil if you prefer.
Pure Maple Syrup: A small amount is enough because the orange zest and cranberries contribute sweetness.
Vanilla Extract: A touch brings warmth and depth to the flavor. Optional if you don’t have it.
Baking Powder: The leavening agent that helps the bread rise evenly.
Sea Salt: Enhances all the flavors—don’t skip it unless necessary.
Recipe Customizations:
- Replace half the applesauce with plain Greek yogurt or sour cream for a tangy, moist loaf.
- Make an orange glaze with 1 cup powdered sugar and 2 tablespoons fresh orange juice to drizzle on top for extra citrus punch.
- Frost with cream cheese frosting for a dessert-style loaf.
- Swap avocado oil for 10 tablespoons melted unsalted butter for a richer flavor.
- If using fresh cranberries, halve them and increase maple syrup to 1/2 cup to balance the tartness.
- Substitute the oat flour with 1 1/2 cups of a gluten-free flour blend if preferred.
Ready to bake? Here’s an easy step-by-step guide.
How to Make Cranberry Orange Bread:
Preheat the oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper.
Add the oats to a high-powered blender and blend for about 30 seconds, until they form a fine flour. Add baking powder and sea salt, then pulse a few seconds more to combine.
In a large bowl whisk together the applesauce, eggs, pure maple syrup, avocado oil, and vanilla extract.
Pour the oat flour mixture into the wet ingredients and stir until a smooth batter forms. Fold in the dried cranberries and the orange zest.
Transfer the batter to the prepared loaf pan. Cover with a tented piece of foil so the loaf has room to rise, and bake on the center rack for 30 minutes.
Remove the foil and bake another 25–35 minutes, until the loaf is cooked through. A digital thermometer inserted into the center should read at least 190°F. Remove the bread from the oven and cool completely on a wire rack.
To slice, lift the loaf out with the parchment paper and transfer to a cutting board. A sharp knife will produce clean slices once the loaf is fully cooled. Warm a slice with butter for a particularly comforting treat. During the holidays, serve with homemade cranberry sauce for an extra festive touch.
Storage Options:
- Room temperature: Cover and store on the counter for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Slice and store in a zip-top bag for up to 3 months. Reheat a slice in the microwave for 20–30 seconds.
My Tips:
- When zesting, remove only the orange outer peel—avoid the bitter white pith.
- For a very moist loaf, use 2/3 cup unsweetened applesauce and increase avocado oil to 2/3 cup.
- For a sweeter loaf, increase maple syrup to 1/2 cup.
This cranberry orange loaf is lovely any time of year and especially nice during the holidays—perfect for Christmas morning or as a seasonal dessert. It strikes a pleasant balance of sweet and tangy while using less added sugar than many quick breads.
More Quick Bread Recipes:
- Almond Flour Cinnamon Swirl Pumpkin Bread
- Blueberry Protein Bread
- The Best Gluten-Free Banana Bread
- The Best Gluten-Free Zucchini Bread
- Oatmeal Strawberry Banana Bread
Enjoy this cranberry-studded orange loaf!
Cranberry Orange Bread
Pin
Equipment
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Loaf Pan
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Parchment Paper
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Digital Thermometer
Ingredients
- 2 cups quick oats
- 2 tsp baking powder
- 3/4 tsp sea salt
- 1 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup pure maple syrup
- 1/2 cup avocado oil
- 2 tsp pure vanilla extract (optional)
- 2 Tbsp orange zest
- 2/3 cup dried cranberries
Instructions
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Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper.
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Blend oats in a high-powered blender for about 30 seconds until they form a flour. Add baking powder and sea salt and blend a few seconds more to combine.
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Whisk applesauce, eggs, maple syrup, avocado oil, and vanilla in a large bowl.
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Stir the oat flour into the wet ingredients until a smooth batter forms. Fold in dried cranberries and orange zest.
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Place batter into the prepared pan, tent with foil, and bake 30 minutes. Remove foil and bake 25–35 more minutes until a thermometer reads 190°F or more. Cool completely on a wire rack.
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Lift the loaf from the pan using the parchment paper, place on a cutting board, and slice when fully cooled.
Notes
Use 1/2 cup pure maple syrup for a sweeter loaf.
You will need two navel oranges to obtain enough zest.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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