Bright orange zest and juice give this quick bread its citrusy backbone, while tart halved cranberries get folded in for pops of color and a little bite in every slice. Plain whole-milk yogurt keeps the crumb moist and tender, and a touch of vanilla rounds out the flavor without making it overly sweet. The flax egg gives the batter structure and a subtle nuttiness, and that optional sprinkle of turbinado sugar bakes into a delicate, crackly crust on top. Once it's out of the oven and fully cooled, you get clean, tender slices with jammy cranberry bursts throughout ā the kind of loaf that's just as good with morning coffee as it is for an afternoon snack. It's a solid choice for a gluten free bread rotation, especially if citrus-and-berry combos are your thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā10 servings
Preheat the oven to 350Ā°F (175Ā°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
