Orange Cranberry Nut Bread
Author: Abel To Cook
Recipe type: Breakfast
Serves: 10-12 slices
Ingredients
- 1 cup of fresh cranberries
- 1 orange, peeled and cut into small pieces (about ¼ inch each)
- 2-3 inches of the orange peel cut into small pieces (about ¼ inch wide and 1 inch long)
- ¼ cup of all natural apple sauce
- ¾ cup of skim milk
- 2 tablespoons of Stevia powder (or you can use Truvia if you prefer)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups of whole wheat flour
- ½ cup of almonds (optional)
Instructions
- Preheat oven to 350 degrees
- Spray a 9 inch by 5 inch (or whatever you have) bread pan with cooking spray
- Place cranberries in a food processor and chop.
- Set cranberries aside in a separate bowl.
- If you’re using almonds, place them in a bag and smash with a meat mallet or hammer until about the same size as the cranberry pieces
- Mix the whole wheat flour, baking soda, baking powder, salt and wheat flour in a large bowl.
- In your food processor, place the following ingredients into it in this order: orange pieces, orange rind pieces, apple sauce, skim milk, Stevia and egg. Blend until the mixture is a smooth liquid. You may need to pulse your food processor to get the oranges to puree. NOTE: If you own a Vitamix or a Ninja, this mixture blends much better.
- Pour the orange mixture over the dry mixture and blend with a spatula until all ingredients are moistened.
- Stir in the chopped cranberries and almonds and mix, but don’t over mix.
- Pour the batter into the bread pan and shake it so the mixture is evenly distributed in the pan.
- Bake for 55 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool in the pan on a wire rack for 30 minutes.
- After cooling, carefully remove the loaf from the pan.
