Cranberry Orange Bread - Phase 3

This bread tastes like Christmas to  me! In fact, it is from last year's holiday cookbook. I had some leftover cranberries in my freezer and decided to make this today. 

Tip: When cranberries are plentiful and cheap in the fall, stock up on them and throw them in the freezer. I usually buy 2-3 bags every shopping trip. Once they are frozen, I transfer to a freezer bag. They are great in smoothies and to make a compote, the I Burn Smoothie, or this bread. 

I have not made this with stevia, but have used Truvia and xylitol. 

Cranberry Orange Bread
Phase 3

1 1/2 cups sprouted wheat flour, or one of my flour mixes
3/4 cup xylitol
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 cup olive oil or grapeseed oil
1 tsp vinegar (only if using all sprouted wheat flour)
1 tsp vanilla
Zest of 1 large orange
1 egg
1/3 cup almond milk
1 1/4 cup cranberries, chopped

Preheat oven to 425

Mix flour, salt, baking powder, baking soda together in a medium bowl. In a large bowl, whisk the egg and sweetenr together until dissolved. Add vanilla, orange zest, oil, milk, vinegar if using. Mix well. Add wet ingredients to the dry and stir just until combined. 
Fold in cranberries. 
Pour into greased loaf pan or use silicone pan. put into the oven and reduce heat to 375

Bake for 30-40 minutes until toothpick comes out clean. Cool in the pan, invert and slice.

Makes 12 standard servings of grain and partial fat.


  1. Love your recipes. Do you use a bread machine for any of the FMD breads? Thank You!

    1. No I've never used a bread machine. I prefer the old fashioned way ;)

  2. could this recipe be made with left over cranberry sauce?

  3. Carolyn can I use spelt flour vs sprouted wheat in your bread and muffin recipes? Would all the ingredients remain the same. I am on maintenance so really doesn’t matter what flour I use. Referring to cookbooks I have gotten from you and your website.

    1. Yes, you can. Flours measure the same. I prefer spelt to sprouted wheat.

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