Orange Cranberry Bread
A moist, flavorful orange cranberry bread featuring bright citrus notes and tart cranberries, perfect for breakfast, brunch, or holiday gatherings with a sweet-tart flavor profile.
Ingredients
Instructions
- Cream sugar, applesauce, egg whites, orange juice, and vanilla together.
- Add the dry ingredients to the wet mixture and combine.
- Fold in the fresh cranberries gently.
- Pour the batter into a prepared loaf pan.
- Bake at 350°F (175°C) for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist loaf, ensure not to overmix the batter after adding the dry ingredients. You can substitute the fresh cranberries with dried cranberries if needed, but reduce the sugar slightly as dried fruit is sweeter. If you want a more intense orange flavor, consider adding some orange zest to the mixture. This bread pairs beautifully with Holly Berry Salad for a delightful brunch.
Serving Suggestions
Serve slices of this bread warm or at room temperature with a pat of butter or a spread of cream cheese for added richness. It makes a great breakfast or snack on its own, but also pairs wonderfully with a cup of tea or coffee. Consider serving it alongside Men'S Favorite Cole Slaw for a refreshing contrast.
Storage & Reheating
Store leftover Orange Cranberry Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Cranberry Bread contains roughly 164 calories, with 7g protein, 35g carbohydrates, and 0g fat. It is a good source of protein (14% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 956mg per serving (42% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. To maintain moisture, consider adding a little more applesauce or an extra egg white.
What can I use instead of egg whites?
If you're looking for an egg white substitute, you can use 1/4 cup of unsweetened applesauce for each egg white. This will keep the bread moist and maintain its fruity flavor.
Can I add nuts or other fruits to this recipe?
Absolutely! Chopped walnuts or pecans can add a nice crunch. However, if adding other fruits, ensure they are not too juicy to prevent the bread from becoming soggy.
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).