This healthier take on the popular holiday quick bread is bursting with cranberries, citrus flavor, and a hint of ginger spice. Thanks to the natural sweetness in the citrus, there are no refined sugars, only ½ cup maple syrup. This recipe also uses heart-healthy olive oil instead of butter. Enjoy with a protein-rich serving of nut butter, and this cranberry bread is sure to keep you satisfied.

Recipe courtesy of One Hungry Bunny.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 cup whole white flour</li>
                                            <li>½ cup whole-wheat flour</li>
                                            <li>¼ cup flaxseed meal</li>
                                            <li>1 tsp baking soda</li>
                                            <li>½ tsp  salt</li>
                                            <li>1½ tsp  ground ginger</li>
                                            <li>⅓ cup  extra-virgin olive oil</li>
                                            <li>½ cup maple syrup</li>
                                            <li>1 tsp orange zest (about one orange)</li>
                                            <li> Juice of one orange (about ¼ cup, add ½ cup more for softer bread)</li>
                                            <li>1 tsp pure vanilla extract</li>
                                            <li>2 eggs</li>
                                            <li>1½ cup whole cranberries (thawed if frozen)</li>
                                            <li>¼ cup raw walnuts, chopped</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat the oven to 350°. Set aside a greased or nonstick loaf pan (8½x4½").</li>
                                    <li>Combine the dry ingredients in a large mixing bowl, and set aside.</li>
                                    <li>Combine the wet ingredients in a medium bowl, and set aside.</li>
                                    <li>Transfer the wet ingredients to the larger bowl of dry mix, and stir to combine. Do not over-mix.</li>
                                    <li>Stir in the cranberries and walnuts, and pour the batter evenly into the pan.</li>
                                    <li>Bake for 50 to 60 minutes, using a clean knife check the middle for residue. If it remains clean the bread is done.</li>

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