Merry Christmas Eve, friends! Every year I try to make one new thing on top of the usual treats I serve to family and friends. This year, I majorly changed up a lemon bread recipe I always use and created a ridiculously moist orange cranberry bread, and had to share. It isn't terribly healthy, it has a fair amount of sugar, but it IS low-fat. Enjoy!
Low-Fat
Orange Cranberry Bread
Bread:
Dry:
1 C Flour
3/4 C Wheat Flour
2 t Baking Powder
1 Pinch of Salt
1/4 t Ground Clove
1/2 t Ground Cinnamon
Wet:
1 egg
1 C Non-Fat Milk
1/4 C Applesauce
3 t Orange Zest
2 T Fresh Orange Juice
1/2 C Cranberry Sauce, or Fresh Cranberries--I used Truitt Brothers Cranberry Orchard Cranberry Sauce I saved in the freezer from Thanksgiving
Glaze:
1/4 C Fresh Orange Juice
2 T Powdered Sugar
Combine dry ingredients in bowl large enough to use a mixer (or standing mixer bowl). Create well in the middle. In separate bowl add wet ingredients. Mix. Add slowly to dry ingredients and mix on low until combined. Pour in 1/3 of mixture in to greased loaf or bundt pan, add cranberries, top with the rest of the batter.
Bake at 350 for about 50 minutes, or until toothpick (I never have them, so I use a chopstick.)
Add juice to powdered sugar. Prick top of warm loaf--while still in the pan, to save yourself a mess--and pour glaze on top. The bread will be extra moist if you let it stand overnight. *HEAVENLY* Next year I'm trying out ways to make it a little healthier, and handing out mini-loaves.
Merry Christmas!
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