This quick bread gets its bright and sunny orange flavour from the whole puréed orange in the batter. Made ahead, this bread may be stored for five days, making it the perfect grab-and-go breakfast on busy weekday mornings.
1 1/2 cups (350 mL) whole wheat pastry flour
1 cup (250 mL) unbleached all-purpose flour
1/2 cup (125 mL) coconut sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) ground cinnamon
1 medium orange, well rinsed, unpeeled, cut into quarters, and seeds removed
2 large egg whites
1 large egg
1/2 cup (125 mL) almond milk or other nondairy milk
3 Tbsp (45 mL) grapeseed oil, plus extra to grease pan
2 tsp (10 mL) vanilla extract
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) pecans, coarsely chopped
Preheat oven to 350 F (180 C). Grease 9 x 5 in (2 L) loaf pan before lining with parchment paper. Allow about 1 in (2.5 cm) of paper to overhang sides of pan.
In large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, cardamom, and cinnamon. Set aside.
In bowl of food processor fitted with steel blade attachment, pulse unpeeled orange pieces until puréed, scraping down sides of bowl as needed. Add egg whites, egg, almond milk, oil, and vanilla extract and pulse until blended. Pour into measuring cup and, if needed, add enough water to make 2 cups (500 mL).
Pour over dry ingredients, sprinkle over cranberries and pecans, and stir until just combined.
Spread batter evenly into prepared pan. Bake until puffed, golden, and a wooden skewer inserted in centre comes out clean, about 50 to 55 minutes. Let loaf cool in pan on wire rack for 15 minutes. Turn out of pan and allow to cool completely on wire rack before slicing and serving.
Makes 12 slices.
Each slice contains: 226 calories; 5 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 33 g total carbohydrates (14 g sugars, 3 g fibre); 273 mg sodium
source: "Sweet & Juicy", alive #375, January 2014
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