1cupfresh cranberriesor fresh blueberries if fresh cranberries are not available where you live
Instructions
Preheat the oven to 350 degrees F and line a 9" x 5" (or similar) loaf pan with parchment paper.
In a large mixing bowl, combine all your dry ingredients and whisk together. Set aside.
Add the pitted dates and water to a blender and process until completely smooth. This will make about 2 cups of date syrup. Measure 1.5 cups worth that will be used in your loaf and the remaining ½ cup will be used later to make the glaze. Do not use more than 1.5 cups in the loaf.
Now add your wet ingredients (except the cranberries), to the bowl of dry ingredients: 1.5 cups of the date syrup you made, ½ cup of orange juice, the orange zest, and the applesauce. Mix until combined and then fold in the cranberries.
Pour the batter into your prepared loaf pan and gently tap the loaf pan down 2-3 times on a hard surface to ensure there are no gaps in the bread. Don't press down with a spatula.
Bake in your preheated oven for 45-55 minutes, until a toothpick inserted in the middle, comes out dry. Depending on your oven and loaf pan size, cooking time will vary. Once baked, remove from the oven and let cool for 10 minutes before removing the bread from the pan. Transfer to a cooling rack to cool completely before glazing.
To make your glaze: Add 2 tablespoons of freshly squeezed orange juice to your remaining ½ cup of date syrup and mix well. Then drizzle the glaze over your cooled loaf. Slice and enjoy!
Video
Notes
If you do not have a powerful blender, soak your dates in warm water for about 15 minutes first. Then drain and make the date syrup as directed. This will help soften the dates, making them easier to blend.Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.Make sure your cranberry orange bread is completely cooled before glazing.If you don't have fresh cranberries available where you live, fresh blueberries also work beautifully in this sweet bread.The bread will keep covered, at room temperature for 2-3 days, or freeze in an airtight container for 3-4 weeks.