This einkorn cranberry orange bread is an easy and quick homemade bread made with nourishing einkorn flour. It’s lightly sweet, easy to make, and perfect for fall!
This einkorn cranberry orange bread is an easy and quick homemade bread made with nourishing einkorn flour. It’s lightly sweet, easy to make, and perfect for fall!
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A Cozy December Treat
In the cold, dark winter months, I find myself with no choice but to cozy up in the kitchen and bake.
While I will always prefer being outside on a warm summer day, I have to say that this winter has been noticeably better than those in the past. I think it’s because my kids are a little older and more able to help in the kitchen, which is where we spend so much of our time!
This cranberry orange bread combines so many yummy fall and winter flavors, like cranberries, walnuts, milk, and rustic einkorn flour.
My family is so used to my regular sourdough bread or sandwich bread recipe, that when I pull something like this out of the oven, I hear footsteps running to the oven after the timer goes off.
This would be the perfect bread to serve with a dinner party or even for breakfast on Christmas morning. I hope you and your family enjoy it as much as we do!
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Why We Love Einkorn Cranberry Orange Bread
Made with Einkorn Flour
Einkorn is an ancient grain that’s easier to digest than modern wheat and brings a rich, slightly nutty flavor that makes this bread feel extra nourishing. Read more about einkorn and why our family likes it in this post.
Festive Flavors
I love the balance of orange juice, maple syrup, cranberries, and walnuts. The flavors of this cranberry orange bread are sweet, a little sour, and delicious!
Freezer-Friendly
This einkorn bread is easy to throw in the freezer for reheating for a festive meal with family.
Tips for Making Einkorn Cranberry Orange Bread
Avoid over-mixing the batter after adding the einkorn flour, so the bread stays tender and doesn’t turn dense or tough.
Let the bread cool for 10-15 minutes before slicing so it holds together better. Einkorn is softer than regular wheat and can fall apart if you cut it too soon.
For a warmed version of this bread, pop a slice in the toaster and top with some butter. A magical Christmas morning breakfast!
More Bread Recipes from the Homestead
Einkorn Sourdough French Bread
Einkorn Sourdough Banana Bread
Sourdough Cinnamon Raisin Bread with Einkorn Flour
Naturally Sweetened Pumpkin Bread
No-Knead Sourdough Einkorn Bread
Want More Fall Recipes?
You can fill your home with the cozy flavors of fall using simple, from-scratch recipes the whole family will love.
Keep all your favorite autumn breads, soups, desserts, and warm-and-hearty meals in one place!
Download and print this NEW fall from-scratch recipe ebook and keep it on your counter for easy, everyday cooking all season long.
Ingredient Spotlight
Orange Juice
Fresh orange juice adds natural sweetness and bright citrus flavor while keeping the bread moist. It pairs beautifully with cranberries and makes the perfect fall treat!
Maple Syrup
Maple syrup sweetens the bread gently while adding delicious flavor. I love adding maple syrup to my recipes, because it allows me to add just a little bit less of the white stuff!
Einkorn Flour
Einkorn is an ancient grain with a soft structure and rich flavor. It creates a tender crumb and is easier to digest than modern wheat flours.
Cranberries
Cranberries add a festive pop of color and flavor that balance the sweetness of the bread. I love adding cranberries to as much as I can this time of year!
Tools Needed
Large mixing bowl
Handheld beaters or stand-up mixer
Einkorn Cranberry Orange Bread
6 tbsp butter, softened
2 eggs
1/2 cup white sugar
1/4 cup milk or cream
1/2 cup orange juice
1/4 cup maple syrup
2 1/2 cups of einkorn flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp orange zest
1 1/2 cups cranberries
1 cup pecans, chopped (optional)
How to Make Einkorn Cranberry Orange Bread
Preheat the oven to 350 degrees F and lightly grease a 9×5 inch loaf pan.
In a large mixing bowl or stand up mixer, beat the butter, eggs, and sugar. Then add the orange juice, cream, and maple syrup, and lightly beat or stir until just combined. Beat slowly to avoid splashes!
Add the flour, baking powder, salt, and orange zest and mix until combined.
Next add the cranberries and pecans and gently stir together.
Pour mixture into the sandwich loaf pan and bake at 350 degrees for 1 hour. Cool on a wire rack for 10-15 minutes before slicing. Serve and enjoy!
Store in plastic wrap in the fridge for 3-5 days.
FAQs
Can I substitute all-purpose flour for einkorn flour?
Yes. My ratio is 1 cup regular all purpose to 1 1/4 cup einkorn flour, so you may adjust this recipe depending on your needs.
Is einkorn cranberry orange bread healthy?
Made with einkorn flour and sweetened with orange juice and maple syrup, this bread is a health(ier) option than many breads like it. And considering this time of year is usually so high in sugar, this makes for a great option!
Can I freeze einkorn cranberry orange bread?
Yes, just make sure to wrap the cooled loaf tightly to freeze for up to three months. Then pop it in the oven on low to warm back up. Or, you could also freeze it pre-sliced, and then pop the slices in the toaster!
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries.
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More Fall Recipes from the Homestead
Whole Grain Baked Apple Cider Donuts
Naturally Sweetened Fresh Pumpkin Bread
Flaky Pumpkin Biscuits with Sourdough Discard
Einkorn Cranberry Orange Bread
This einkorn cranberry orange bread is an easy and quick homemade bread made with nourishing einkorn flour. It’s lightly sweet, easy to make, and perfect for fall!
Ingredients
- 6 tbsp butter, softened
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup milk or cream
- 1/2 cup orange juice
- 1/4 cup maple syrup
- 2 1/2 cups of einkorn flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp orange zest
- 1 1/2 cups cranberries
- 1 cup pecans, chopped (optional)
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9x5 inch loaf pan.
- In a large mixing bowl or stand up mixer, beat the butter, eggs, and sugar. Then add the orange juice, cream, and maple syrup, and lightly beat or stir until just combined. Beat slowly to avoid splashes!
- Add the flour, baking powder, salt, and orange zest and mix until combined.
- Next add the cranberries and pecans and gently stir together.
- Pour mixture into the sandwich loaf pan and bake at 350 degrees for 1 hour. Cool on a wire rack for 10-15 minutes before slicing. Serve and enjoy!
- Store in plastic wrap in the fridge for 3-5 days.
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