Orange Cranberry Bread

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This cranberry orange bread has a crispy exterior and moist interior. It’s bursting with flavor from the orange zest, orange juice and dried cranberries. While I prefer dried cranberries, you can easily substitute in fresh or frozen cranberries.

When I was growing up orange cranberry bread was only made for Thanksgiving and the Christmas season. Orange cranberry bread is easy to make and dried or frozen cranberries means it can be made and enjoyed year round.

A slice of this bread is great as a snack or dessert. A loaf of this bread is a nice addition to a breakfast or brunch buffet or holiday table.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

• All purpose flour
• Baking powder
• Baking soda
• Salt
• Orange, zest & juice
• Monk fruit
• Egg whites
• Orange extract
• Plain non fat yogurt
• Ocean Spray Craisins, reduced sugar – See recipe card notes for fresh/frozen cranberry substitutions.
• Water

Making the Bread

• Zest and juice an orange. Collect the juice in a measuring cup.

• Add water to the orange juice bringing it to a half a cup.

• Beat together the egg whites, monk fruit and orange extract.

• Add the yogurt and orange zest to the wet ingredients and mix.

• Add the water plus orange juice and a third of the dry ingredients to the wet ingredients and mix.

• Add the rest of the dry ingredients in two batches to the wet ingredients and mix after each addition.
• Add the dried cranberries to the batter and fold them in.

• Divide the batter between four mini pans. You can also make one 9″x5″ or 8″x4″ loaf. Bake the breads.

• When the breads are done, remove from the oven and let cool for a short period of time. Transfer the breads from the tins to a cooling rack to cool completely.

• Serve and enjoy. The breads freeze well.

Serving Ideas

• A bowl of soup or a salad with a slice of orange cranberry bread is a winner for lunch
• A slice of this bread is a nice way to end a meal.
• Orange cranberry bread is a nice addition to your brunch buffet or holiday table.
• Coffee, tea or lemonade along with a slice of this bread makes a great mid morning or afternoon snack.

WW 2 pt per serving, makes 16 servings

Note: Thanks to shopaholic717 for the heads up on a missing ingredient. Recipe has been corrected.

Orange Cranberry Bread

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 2 hours hours

Total Time: 3 hours hours

Course: Bread & Muffins, Dessert

Cuisine: American

Servings: 16 slices

Calories: 101kcal

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Equipment

• zester
• mini loaf tins
• mixing bowl
• hand or stand mixer
• measuring spoons/cups
• hand juicer
• cooling racks

Ingredients  

1x2x3x

• ▢ 1 large orange
• ▢ 4 egg whites
• ▢ ¾ tsp orange extract
• ▢ ¾ c monk fruit or equivalent sweetener
• ▢ ½ c plain fat free yogurt
• ▢ 2⅔ c all purpose flour
• ▢ 2 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ ¼ tsp salt
• ▢ ⅓ c Ocean Spray Craisins reduced sugar plus
• ▢ 2 tbsp Ocean Spray Craisins reduced sugar

Instructions

• Preheat the oven to 350℉.
• Grease and flour the mini loaf pans. I spray mine with Pam and wipe it around the pan with a piece of paper towel and then flour them.
• Using a hand grater zest the orange and set the zest aside.
• Squeeze the juice out of the orange and collect it in a measuring cup.If you have less than ½ c of orange juice, add water to it to bring it up to ½ c, then set aside.
• Combine the flour, baking powder, baking soda and salt in a bowl and set these dry ingredients aside.
• Place the egg whites, monk fruit and orange extract into another mixing bowl. Use a hand or stand mixer and beat together.
• Add the orange zest and plain non fat yogurt to the wet ingredients and mix in.
• Add ⅓ of the dry ingredients and the ½ c of OJ/water to the wet ingredients and mix together. Add the next third of dry ingredients to the bowl and mix in and repeat for the last third of the dry ingredients.
• Fold the dried cranberries into the batter.
• Divide the batter between the four mini loaf tins. You can use a 9"x5" or 8"x4" loaf tin and adjust the cooking time.
• Place the tins in the oven and bake. The breads are done when a toothpick comes out clean or the top springs back when lightly touched.
• Remove the breads from the oven when done and let sit for 15 min. After 15 min, remove the breads from the tins and transfer to a cooling rack. Let the breads cool completely before serving.
• I like a decent serving size and divide each mini loaf into four pieces for a total of 16 servings. If you want to lower the point value, you can increase the number of slices from each loaf.
• The breads freeze well.

Notes

Fresh or frozen cranberries can be substituted for the dried cranberries. Since fresh or frozen cranberries are 0 pt, I'd use a cup of cranberries. If you use frozen ones, do not thaw them first.

 

If you use a single loaf pan, 9"x5" or 8"x4", adjust the cooking time. If you have a window in your oven door, visually check the bread at 35 min. Look for the bread to be golden on top with a crack. If the top of the bread is light in color, let it cook an additional 5 min. As soon as the bread looks golden, check it for doneness and add additional cooking time if needed. Depending on your oven I expect a single loaf of bread will take 40 - 50 min.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 21.6g | Protein: 3.5g | Fat: 0.2g | Sodium: 191mg | Fiber: 1.8g | Sugar: 3.2g

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