these miniature-sized loaves are bursting with orange flavour and pockets of cranberry.
Orange and cranberry is one of those classic flavour combinations that everyone needs to make at ~some point~ in their life. I remember, in my youth, I always thought that the combination of orange and cranberry was strange, but alas, it’s one of those things that grows on you/makes sense as you age, apparently.
That’s not to say that kids won’t enjoy these mini orange-cranberry loaves– however it may be a dessert or breakfast item that the adults in your famly prefer, if we’re being honest. And actually, that may be a good thing– it just means there’s more for you, and trust me, you will want *more.*
These mini orange cranberry loaves are sweetened delicately with honey, although it’s not overpowering or too sweet in flavour, you still have this orange scent and the tartness of the cranberries to really even things out. The consistency of these mini loaves are in between cake and muffins, perhaps somewhat in cupcake-territory, but they’re so freaking good, and like many grain free baked goods, a versatile treat: breakfast, afternoon snack or dessert– these mini orange cranberry loaves can wear many hats.
As with many of my muffins and cake recipes, I opted for coconut flour to create the perfect fluffy and light consistency with these mini loaves, versus the density I find comes with using almond flour. I also have a habit of using grape seed oil in my baking, however coconut oil, butter or ghee butter are all perfectly acceptable options to replace grape seed oil with!
Finally, I used fresh-squeezed orange juice for this recipe, and frozen cranberries — the cranberries I had bought fresh awhile ago and needed to freeze to store, so it’s safe to say you can use either fresh or frozen cranberries for this recipe, just make sure you slice up them into pieces so the cranberry chunks aren’t too large.
These miniature loaves did not last very long in my house, however if you need to throw them in the freezer, that will extend their shelf life– these days I tend to just put them in the freezer directly, even though I know we’ll be removing them one-by-one and eating them from the freezer over the next few days– it’s just a peace of mind that they’re frozen and not going bad, and they’re so easy to quickly defrost either on the counter, in the toaster oven/oven or microwave– also did I mention, they’re actually yummy frozen-cold too? You can do no wrong with these!
I’m sharing the recipe below, please let me know if you make them, I’d love to see how they turn out! You can find me on IG @grainfreee and Facebook for more.
A few related recipes if you’re looking for some delicious grain free baked goods:
- ORANGE POPPYSEED MUFFINS (coconut flour)
- LEMON CURD & RASPBERRY JAM EXPLOSION MUFFINS (coconut flour)
- LEMON POPPYSEED MUFFINS (coconut flour)
- TANGERINE CHAI COOKIES (almond flour)
mini orange cranberry loaves: ingredients
- 3/4 cup of coconut flour
- 1/3 cup of orange juice, fresh squeezed
- 1 tbsp of orange zest
- 1 tsp of apple cider vinegar
- 1 tsp of baking soda
- 1 tbsp of pure vanilla extract
- 1/2 cup of honey
- 1/3 cup of grapeseed oil
- 5 eggs
- 1/2 cup chopped cranberries
mini orange cranberry loaves: how to
- Start by mixing the coconut flour, baking soda and orange zest.
- Add the orange juice, grape seed oil and honey and combine.
- Add the apple cider vinegar, vanilla extract and combine again, before finally mixing in the eggs until it’s all well combined. Fold in the cranberry halves.
- Prepare a mini loaf tray with parchment paper, and proceed to fill up each 3/4 of the way. Top with extra pieces of cranberry if desired. (Alternately, you can opt to bake this in one large loaf pan, or you can bake these as muffins. You may need to adjust your baking time for the large loaf pan by adding 10-15 minutes more baking time.)
- Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool. Store in fridge or freezer.
mini orange cranberry loaves (grain free, scd diet)
Ingredients
- 3/4 cup coconut flour
- 1/2 cup honey
- 1/3 cup grape seed oil sub in coconut oil or melted butter
- 1 tbsp pure vanilla extract
- 1/3 cup orange juice, fresh squeezed
- 1 tbsp orange zest
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 5 eggs
- 1/2 cup cranberries, chopped up into pieces/halves
Instructions
- Start by mixing the coconut flour, baking soda and orange zest.
- Add the orange juice, grape seed oil and honey, and combine.
- Add the apple cider vinegar, vanilla extract and combine again, before finally mixing in the eggs until it’s all well combined. Fold in the cranberry halves.
- Prepare a mini loaf tray with parchment paper, and proceed to fill up each 3/4 of the way. Top with extra pieces of cranberry if desired. (Alternately, you can opt to bake this in one large loaf pan, or you can bake these as muffins. You may need to adjust your baking time for the large loaf pan by adding 10-15 minutes more baking time.)
- Bake in a preheated oven at 350 degrees for 25 minutes. Remove from oven and allow to cool. Store in fridge or freezer.