Cranberry & Orange Bread

While I don't have a calculator to figure the carb or sugar count in this recipe, I am sure enough that it is fairly low-carb. I imagine that you could reduce carbs further if you have an orange flavoring, unsweetened cranberries, or use full-fat sour cream in place of the yogurt. I use what I have available. I am enjoying this raisin bread substitute much more than the Wheat Belly recipe for Walnut Raisin Bread. (WB's bread wasn't horrible, it just wasn't as good. Plus, I get to use coconut flour instead of almond flour which was a goal of mine!) It's great with a slab of butter or cheese, too.

Cranberry & Orange Bread
(adapted and inspired by Satisfying Eats' Cinnamon Bread)
1/2c coconut flour
1/2tsp baking soda
1tsp baking powder
1/4tsp ground cinnamon
1/4tsp ground cloves
1/4tsp ground ginger
2 packets Stevita stevia sweetener (about 1 tsp)
3 large eggs
1tsp vinegar
1/3c full-fat plain Greek yogurt, heaped
4T butter, melted and cooled
2T water
2T minced dried cranberries
1T heaping orange zest (from 1 entire orange)

Heat oven to 350. Mix dry ingredients, coconut flour through Stevita. In another bowl, whisk eggs through water. Then combine the dry and wet, then stir in cranberries and zest. Taste for sweetness, add more if desired. Line bread loaf pan with parchment paper, spray lightly. Give batter one more stir, spread into prepared bread pan. Bake about 30mns, testing with a toothpick for doneness and noting that the top of the loaf should appear dry. Cool & store in fridge.


*I used a toaster oven, so heating may not have been as efficient as a standard oven. I actually put my loaf back in for nearly 10 additional minutes as the top was not completely dry. I sliced into 10 pieces. If you like spiciness, you may want to double the spices as I intend to the next time I make this. I would try making this in a paper-lined muffin pan next time, which would likely be done baking in a shorter time, too.