Cranberry-orange bread always feels like a holiday treat just bursting with winter fruit flavor. It’s a lovely treat to make for yourself or to offer as a gift to teachers, friends, and family. My version is healthier than many you’ll find, made with whole-grain flour and less sugar. See below for a few tips and how-to photos.
When prepping the loaf pan, line it with parchment paper to make removal much easier. Place the paper down on a surface, place the pan in the middle, and make diagonal cuts from each corner of the paper to the corner of the pan.
This makes it easier to fit the paper into the pan, firmly into the corners.
Next, I call for whole-wheat pastry flour here. It’s an ingredient I absolutely love and use all the time. It’s finer in texture than whole-wheat flour or white-wheat flour, making it ideal for baking projects. Here’s the kind I use:
Last little tidbit. Please take note of my words above about the streusel. There’s a good bit of it.
And that gives you excellent coverage over the batter:
Trust me, you wouldn’t want any less! The bread is delicious just as it is. It’s just a little less poofy, that’s all.