This Cranberry Orange Carrot Loaf is packed with nutritious ingredients, bursting with flavor, and has the perfect moist, dense texture, making it a delicious breakfast or snack idea!
This Cranberry Orange Carrot Loaf is a symphony of flavors and textures. The cozy molasses sweetness from brown sugar, the earthy notes from carrots, and the tartness of fresh cranberries create a harmonious blend. The avocado oil, a healthy neutral oil option, ensures a moist and dense crumb, making each bite a delightful experience.
If you’re simply looking for a fail-proof, delicious carrot bread that’s just the right amount of sweet but not overly sweet, leave out the orange and cranberries. Instead, add a touch of cinnamon, and you’ll have a classic carrot cake-esque vibe.
Mix-In Variations:
Feel free to get creative with mix-ins to tailor this loaf to your preferences. Consider adding:
- Chopped nuts (walnuts or pecans) for added crunch.
- Shredded coconut or replace the cranberries with chopped pineapple for a tropical twist.
- Dried fruits like raisins, cherries, or chopped apricots for an extra chewy burst of sweetness.
- Spices like cinnamon, nutmeg, or ginger complement carrots very well!
Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this Cranberry Orange Carrot Loaf is a versatile and scrumptious homemade baked goods option.
Carrot Cranberry Orange Loaf
Ingredients
- 1/2 cup brown sugar
- 2 cups carrot, finely grated
- 1/2 cup avocado oil
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh cranberries, halved
- 1 very large orange, zested & half juiced
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease the loaf pan then set aside
- In a large mixing bowl, combine brown sugar, avocado oil, eggs, vanilla extract, orange zest, and juice then mix until well combined
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Lastly, fold in the grated carrot first until mostly combined then lastly the the halved fresh cranberries until a smooth batter is formed.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean, it may need more time.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Optional – juice the other half of the remaining orange into a small bowl, add about 1/4 cup of powdered sugar and stir until a thick glaze forms. Drizzle the glaze over the bread, allow it to harden and set, then slice and enjoy!
