Low Iodine Cranberry Orange Bread

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

4.7

(9)

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Ingredients

10 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the bread

2 cups all-purpose flour
¾ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest (from about 1 large orange)
¾ cup plain whole-milk yogurt
⅓ cup fresh orange juice (from the zested orange)
⅓ cup neutral oil (such as canola or vegetable oil)
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries, halved
1 tbsp all-purpose flour (for tossing cranberries)
1 tbsp turbinado sugar (optional)

Instructions

1
Preheat the oven to 350°F (175°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.
2
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.

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