What is it about oranges and cranberries that works? They’re both fruit but they are about as different as you can get. Maybe that’s what makes them perfect together? The whole opposites attract thing?
I don’t know but I do know that super team orange and cranberry also makes a delightful gingerbread loaf.
I saw a recipe for banana gingerbread a few weeks ago over on PaleOMG and I of course immediately made it. Why? 1. I had bananas that were about to turn into mush. 2. I also had the rest of the ingredients and 3. I am in LOVE with any recipe that only requires a blender and pan to make.
I feel like whenever I set out to create a baked good my entire kitchen ends up looking like the end of Twister. I use a million bowls, measuring cups and spoons are strewn about, there is flour all over the floor and inexplicably behind my left ear, and the entire contents of my fridge end up on my counter. Yes, even the leftovers because you never know what might be good in a cookie, right?
So the appeal of throwing everything in a blender and then pouring it into a bread pan is real.
Hence I tried my hand at a blender gingerbread loaf. I changed some things up, like swapping plantains for bananas, but the idea is still the same. It took a few times to get this one just right, but I think I finally nailed it. I left it a little less sweet than some of you might like but don’t worry, you can always up the sugar content and it won’t ruin the bread.
I also HIGHLY suggest eating this warm with a little nut butter or if you do ghee, give your slice a swipe with that. And yes, you can totally have this for breakfast 🙂
Orange Cranberry Gingerbread
- 1 extremely ripe plantain (the skin should be black and it should feel soft) OR 2 ripe bananas
- 1/4 cup mashed sweet potato (I used white sweet potatoes because they are a little drier)
- 2 eggs
- 1/2 cup fresh orange juice + zest
- 1/2 cup fresh cranberries
- 1/4 cup maple syrup or honey (can add a few tablespoons if you want it sweeter)
- 1/4 cup tahini
- 1/4 cup coconut flour
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- Preheat your oven to 350. Lightly oil a bread pan with coconut oil and add a strip of parchment paper to the middle so you can easily lift the bread out.
- Ready for the easy part? Put all of the ingredients in your blender and blend until smooth. There might be a few cranberry chunks but that’s totally fine.
- Pour the batter into the bread pan and smooth the top. Bake for 40 to 45 minutes. The bread is done when the middle is firm and a knife comes out cleanly.
- Let the bread cool in the pan for 10 minutes and then lift it out using the parchment paper and let it cool completely on a rack. Store in an airtight container on your counter for two days or in your fridge for five.