Cranberry Bread

Just in time for Thanksgiving – Cranberry Bread.  This isn’t fancy cranberry bread. It’s the recipe on the back of the bag of fresh cranberries, lightened up a bit. It is one of my favorite recipes when fresh cranberries are in season. It is delightful with your morning coffee or with an afternoon cup of tea. It’s delicious with a bit of low-fat cream cheese, although that makes it somewhat of an indulgence. The recipe doubles easily so you can make a loaf to take to a friend’s house. I left the nuts in, even though they add a bit to the fat content. It is the contrast of the tart cranberries and the crunchy nuts that I really like. And it looks so pretty when it’s sliced.

Cranberry Bread

2 cups flour
1 cup sugar
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup orange juice
1 Tablespoon canola oil
1 Tablespoon unsweetened applesauce
1 Tablespoon grated orange peel
¼ cup egg substitute
1½ cups fresh cranberries, coarsely chopped
½ cup walnuts, coarsely chopped

Preheat oven to 350. Spray a 9×5 inch loaf pan with cooking spray.  In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Stir in the orange juice, oil, applesauce, orange peel and egg substitute until well blended. Do not over beat. Stir in cranberries and walnuts.  Spread evenly in loaf pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a rack for 15 minutes. Remove from pan and cool completely. Makes 12 nice sized slices at about 5.5 grams of fat/serving.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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