Why did my cranberry orange bread sink in the middle?

A sunken center usually means the loaf was underbaked or the batter was overmixed. Overmixing develops gluten and traps air that collapses as the bread cools, so fold only until the flour disappears. Bake until a toothpick shows moist crumbs, and let the loaf cool in the pan for the full 15 minutes before moving it.

Can I use frozen cranberries in healthy cranberry orange bread?

Yes, frozen cranberries work beautifully and need no thawing. Halve them while still firm, which is actually easier than cutting fresh berries, and toss them in flour straight from the freezer. Add two minutes to the baking time, and expect a little extra pink marbling in the crumb, which looks festive rather than flawed.

How do I keep cranberry orange bread moist the next day?

The Greek yogurt and oil keep this loaf moist for three days at room temperature, as long as it is wrapped tightly. Store it unglazed when you can, since glaze draws moisture from the surface. If a slice does dry slightly, ten seconds in the microwave or a light toast brings back the tender texture.

Can I bake this cranberry orange batter as muffins?

Yes, the batter makes 12 generous muffins. Fill lined cups nearly full, bake at 375 degrees F for 18 to 20 minutes, and cool on a rack so the bottoms stay dry. Glaze each muffin with a teaspoon of the orange glaze. Muffins freeze individually for up to three months and thaw in about 30 minutes.

What can I use instead of coconut sugar in this bread?

Light brown sugar swaps in one for one and gives a slightly deeper caramel note. Maple syrup also works: use 2/3 cup and reduce the orange juice to 1/4 cup so the batter stays thick. Avoid liquid sweeteners beyond that swap, because extra liquid is the main cause of a gummy center in this loaf.

Healthy Cranberry Orange Bread | Bright, Tender and Festive

Ingredients

Scale

2 cups (240 g) white whole wheat flour, or half all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
3/4 cup (150 g) coconut sugar, or light brown sugar
Zest of 2 large oranges, about 2 tablespoons
2 large eggs, room temperature
3/4 cup (170 g) plain Greek yogurt, 2 percent or whole
1/3 cup (80 ml) fresh orange juice
1/4 cup (60 ml) melted coconut oil or light olive oil
1 teaspoon pure vanilla extract
1 1/2 cups (150 g) fresh or frozen cranberries, halved
1 tablespoon flour, for tossing the cranberries
1/3 cup (40 g) powdered monk fruit sweetener or powdered sugar, for the glaze
2 to 3 teaspoons orange juice, for the glaze
1/2 teaspoon orange zest, for the glaze

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Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 5 inch loaf pan with parchment paper, leaving an overhang on the long sides.
Put the coconut sugar and orange zest in a large mixing bowl. Rub together with your fingertips for about 30 seconds, until the sugar looks damp and smells intensely of orange.
Whisk the flour, baking powder, baking soda, salt and cinnamon into the zesty sugar until evenly combined.
In a second bowl, whisk the eggs, Greek yogurt, orange juice, melted coconut oil and vanilla until smooth and glossy.
Pour the wet mixture into the dry mixture. Fold with a spatula just until no dry flour remains, about 15 gentle strokes.
Toss the cranberry halves with the tablespoon of flour until lightly coated. Fold them into the batter, then rest the batter for 10 minutes.
Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, tenting loosely with foil at the 35 minute mark if the top browns quickly.
The bread is done when a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then lift out and cool on a rack for at least 1 hour.
Whisk the powdered sweetener, orange juice and zest into a thick but pourable glaze. Drizzle over the fully cooled loaf and let set for 15 minutes.
Slice with a serrated knife using a gentle sawing motion, wiping the blade between cuts.

Author: Nourish Table
Prep Time: 20 minutes
Cook Time: 55 minutes