Orange-Zested Whole Wheat Bread with Cranberry & Almond

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by | Read time: 1 minute

Cereal, smoothies, oatmeal, muffins—your standard breakfast go-tos are starting to get a little stale. Add a refreshing, brightening burst to your morning with a slice of whole wheat bread. Not just any whole wheat bread will do, of course. You’ll need a loaf of this zesty, easy-to-make bread, loaded with fresh orange juice, orange zest, cranberries and chopped almonds. Enjoy it plain or spread on coconut oil or Blueberry Chia Seed Jam.

A loaf and slices of whole wheat bread with almonds and cranberries |


2 cups Bob’s Red Mill Whole Wheat Pastry Flour
1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup sugar
1 egg
6 Tbsp. butter, melted
2/3 cup buttermilk
1/3 cup fresh orange juice
Zest of 1 large orange
1 cup dried cranberries
1/2 cup almonds, chopped and toasted


  1. Preheat oven to 375 degrees F. Grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. First, combine dry ingredients. In a large bowl, mix flour, baking soda and powder, salt and sugar. Then, in a separate bowl, combine egg, butter, milk, orange juice and zest. Pour the wet ingredients into the bowl of dry ingredients and stir until almost combined.
  3. Gently mix in cranberries and almonds.
  4. Transfer mixture to pan, using a spatula to make sure the top is smooth.
  5. Bake for 45-55 minutes or until a toothpick comes out without any crumbs.
  6. Allow to rest for 10 minutes in the pan before cooling completely on a wire rack.

Note: Need gluten-free? Swap in Bob’s Red Mill Gluten-Free 1-to-1 Flour.