Ingredients:

  • 250g all-purpose flour
  • 100g coconut sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 tsp ground ginger
  • 120ml low-fat sour cream
  • 60ml melted coconut oil
  • 1 large egg, room temperature
  • 120ml freshly squeezed orange juice
  • 1 tbsp fresh orange zest
  • 1 tsp pure vanilla extract
  • 225g fresh cranberries, halved
  • 60g chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your loaf pan thoroughly with coconut oil. This ensures the bread releases without sticking.
  2. Combine the 250g flour, coconut sugar, baking powder, baking soda, salt, and ginger in a large bowl.
  3. Rub the 1 tbsp zest into the dry ingredients with your fingertips until the flour smells fragrant and citrusy.
  4. In a separate jug, whisk the egg, sour cream, melted coconut oil, orange juice, and vanilla.
  5. Pour the wet mixture into the dry until just barely combined with a few streaks of flour remaining. Overmixing creates a tough, rubbery bread.
  6. Toss your 225g halved cranberries and 60g walnuts with a teaspoon of flour before folding them in.
  7. Gently fold the fruit into the batter until evenly distributed but still thick.
  8. Pour the batter into the prepared pan, smoothing the top with your spatula.
  9. Bake for 60 minutes until the top is golden and a skewer comes out clean.
  10. Let the loaf sit in the pan for 10 minutes before moving to a wire rack.