1 ½cupsfresh cranberrieschopped (see notes for dried cranberries)
Instructions
Preheat oven to 350°. Combine whole wheat pastry flour, baking powder, baking soda, coconut sugar, and salt in a medium bowl.
Add eggs, almond milk, plain Greek yogurt, vanilla, orange extract, and orange zest. Stir until just combined, don't overmix.
Fold in the chopped cranberries, until even throughout. Pour batter into a greased bread pan and bake for 65-70 minutes, until a toothpick comes out clean in the center.
To Freeze:
Allow the bread to cool completely. Wrap tightly in aluminum foil or plastic wrap, then place in a freezer zip lock bag. Label, date, and freeze for up to 3 months. Thaw at room temperature completely before slicing.
Notes
If using dried cranberries instead of fresh, use 1 cup in place of the 1 1/2 cups of fresh cranberries.