Go Back
Print Recipe

Cranberry Spelt Quick Bread

Prep Time15 minutes
Cook Time50 minutes
Servings: 12
Calories: 159kcal

Equipment

  • 1 loaf pan

Ingredients

  • 1 cup chopped cranberries (don't thaw if frozen)
  • 2 cups whole spelt flour
  • ⅔ cup packed brown sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1 pinch salt
  • 2 teaspoon orange zest (zest of 1 orange)
  • ½ cup orange juice
  • ¼ cup skim milk
  • ¼ cup liquid egg whites
  • 1 tablespoon canola oil (or other neutral-tasting oil)
  • 1 tablespoon vanilla extract
  • 1 tablespoon sanding sugar to sprinkle on top

Instructions

  • Preheat the oven to 350 °F and lightly spray a loaf pan with nonstick spray.
  • Chop the cranberries and mix them with about 1 tablespoon of the spelt flour. If the cranberries are frozen, don't thaw them or else you'll end up with pink bread (pink bread might be fine with you!) Coating the cranberries with flour stops them from sinking to the bottom of the pan during baking. Set the flour-coated cranberries aside.
  • In a bowl, whisk together the rest of the spelt flour, brown sugar, baking powder, baking soda, allspice, cinnamon, a tiny pinch of salt, and the orange zest.
  • In another small bowl, whisk together the orange juice, skim milk, egg whites, canola oil, and vanilla extract. Whether you juice the orange you just zested or use bottled orange juice is up to you.
  • Pour the liquid ingredients into the flour mixture. Stir together until the wet and dry ingredients are fully blended.
  • Stir in the cranberries.
  • Pour the batter into the prepared loaf pan and top with the extra sanding sugar (granulated sugar is fine, or skip this step)
  • Bake at for about 50 minutes. If you used frozen cranberries, you might need to bake this for about a full hour, so keep an eye on it! The cranberry bread is done when the edges are lightly brown and a knife or toothpick inserted into the center of the bread comes out clean.