Wild Rice, Walnut, and Cranberry Tea Bread Recipe

Name: Wild Rice, Walnut, and Cranberry Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked wild rice; 1 large egg, beaten; 1/4 cup light agave nectar; 1 teaspoon vanilla extract; 2 tablespoons canola oil; Freshly grated zest of 1 small orange; 1 1/4 cups sprouted spelt flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup juice-sweetened dried cranberries; 3/4 cup walnuts, chopped

Servings: persons

1
Preheat the oven to 325F.
2
Lightly oil a 4- by 8-inch loaf pan and set aside.
3
Mix together the cooked rice, egg, agave nectar, vanilla extract, canola oil, and orange zest.
4
In a separate bowl, mix the flour, baking powder, and salt.
5
Combine the wet and dry mixtures, then fold in the cranberries and walnuts.
6
Pour the batter into the prepared loaf pan.
7
Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
8
Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
9
Store in the refrigerator, tightly wrapped.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups cooked wild rice, 1 large egg, beaten, 1/4 cup light agave nectar, 1 teaspoon vanilla extract, and more.

Yes, Wild Rice, Walnut, and Cranberry Tea Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Rice, Walnut, and Cranberry Tea Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions