Cranberry Nut Bread

Ingredients

• 100g fresh cranberries
• 1 medium orange, peeled and halved
• 1 strip orange peel
• 60ml light olive oil
• 180ml milk (or dairy alternative)
• 200g caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp sea salt (optional)
• 240g whole wheat flour
• 45g walnuts
• vegetable cooking spray, for greasing

Directions

1. Preheat oven to 180°C. Lightly coat a 22cm x 11cm loaf pan with vegetable cooking spray.
2. Place cranberries into the Vitamix container and secure the lid.
3. Select Variable 4. Pulse 3–4 times, scrape down sides, then pulse a few more times to coarsely chop. Transfer to a small bowl.
4. Place orange, orange peel, olive oil, milk, sugar, egg and vanilla into the Vitamix container in the order listed and secure the lid.
5. Start on the lowest speed and quickly increase to the highest speed. Blend for 20 seconds.
6. In a large bowl, combine baking powder, bicarbonate of soda, salt (if using) and whole wheat flour. Mix well.
7. Pour the orange mixture into the dry ingredients and mix by hand until just moistened.
8. Stir in chopped walnuts and cranberries. Do not overmix.
9. Spread batter into the prepared loaf pan.
10. Bake for 55–60 minutes, or until a knife inserted into the centre comes out clean.
11. Cool on a wire rack for 30 minutes, then carefully remove from the pan and cool completely before slicing.

Recipe Notes

• For extra citrus flavour, leave a strip of peel on the orange when blending.
• Frozen cranberries can be used, do not thaw before pulsing.