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Healthy Cranberry Orange Bread Recipe

Healthy Cranberry Orange Bread by Sheila Beal

Several years ago I came across a recipe for Sunny Cranberry Nut Bread in Fitness. With flavors of orange, cranberry and nuts I thought I’d give it a whirl. We both loved it! My husband practically begs me to make a batch every weekend while cranberries are in season.

Over the years, I’ve adapted it to make it healthier without loosing the taste. Here’s what I’ve substituted:

  • applesauce for oil
  • whole wheat flour for white flour
  • coconut sugar (low glycemic sugar) for white sugar
  • egg white for whole egg
  • almond milk for cows milk
  • no salt

These modifications reduce fat and add fiber. We honestly don’t miss any of the non-healthy ingredients.

List of ingredients with my healthy modifications

3 tablespoons of liquid egg whites

1 cup of almond milk (I like the 60 calorie, vanilla flavored kind.)

Grated zest of 1 large orange (I prefer organic oranges since I’m consuming the rind.)

Juice of 1 orange or 1/3 cup of orange juice (I just extract the juice of the orange I used for the zest.)

1/4 cup of applesauce

2 cups of Raisin Bran Cereal

1 3/4 (one and three quarters cup) cups of whole wheat flour

1 tablespoon baking powder

1 cup of cranberries rinsed, drained and coursely chopped

1/2 cup of pecan pieces

Directions:

  1. Preheat oven to 350 F
  2. Beat egg, milk, orange peel, juice and applesauce in a large bowl until well blended
  3. Stir in cereal and set it asside to allow the cereal to absorb the liquid mixutre
  4. Mix flour, sugar and baking powder in a separate medium bowl
  5. After the cereal has absorbed the liquid mixture for about 5 minutes, mix in the flour mixture from the medium bowl. Stir until the flour mixture is blended and moist.
  6. Stir in cranberries and pecans
  7. Pour mixture in a 9″x5″ greased loaf pan.
  8. Bake for 75 minutes or until wooden toothpick inserted in the middle comes out clean
  9. Allow to cool.

I’ve calculated the Weight Watcher points for this recipe and if my calculations are correct, it’s 5 to 6 points per slice with approximately 10 to 12 slices per loaf.

If you try it, let me know if you like it.

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