Low-Fat Orange-Scented Cranberry Bread
A moist, flavorful cranberry bread infused with orange and cinnamon, perfect for breakfast or teatime, appealing to those who enjoy fruity, low-fat baked goods.
Ingredients
Instructions
- In a mixer bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Add prune puree and beat at low speed to incorporate.
- Add orange peel and orange juice and mix on low speed just until dry ingredients are moistened.
- Fold in chopped cranberries and toasted pecans.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan.
Tips & Substitutions
For a lighter texture, ensure not to overmix the batter once the wet and dry ingredients are combined. If you don’t have prune puree, unsweetened applesauce can be used as a substitute. For added flavor, consider incorporating some chopped walnuts or swapping cranberries for blueberries. This Low-Fat Orange-Scented Cranberry Bread can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
This cranberry bread is delightful when served warm with a pat of light butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or a snack. Consider serving alongside a fresh fruit salad or a light yogurt for a well-rounded meal. For dessert, it can be complemented by a scoop of vanilla ice cream or a drizzle of citrus glaze.
Storage & Reheating
Store any leftover cranberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or toast lightly for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Orange-Scented Cranberry Bread contains roughly 103 calories, with 2g protein, 22g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 801mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of chopped cranberries?
Yes, fresh cranberries can be used in this recipe. Just chop them roughly and consider adding a bit more sugar, as fresh cranberries are tart. Dried cranberries can also work well, providing a sweeter alternative.
How can I make this recipe vegan?
To make this Low-Fat Orange-Scented Cranberry Bread vegan, substitute the prune puree with a mixture of flaxseed meal and water as an egg replacement. Ensure that the sugar used is vegan-friendly as well. The rest of the ingredients can remain the same.
What can I do if the bread is too dry?
If you find the bread is too dry, it may be due to overbaking. Ensure you check for doneness a few minutes earlier than the suggested time. If you want to add moisture, consider incorporating a bit more orange juice or adding a small amount of vegetable oil to the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).