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Cranberry And Orange Bread

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Ingredients

Adjust Servings:
1/3 cup sugar (70g)
1/4 cup applesauce (45ml)
1/8 cup milk (30ml)
1/8 cup orange juice (30ml)
1 teaspoon orange zest
1 teaspoon vanilla
2 eggs
1 cup fresh cranberries (100g)
1 1/2 cups all purpose flour (210g)
2 teaspoons baking powder
1/2 teaspoon salt

Nutritional information

102.5
Calories
9 g
Calories From Fat
1.1 g
Total Fat
0.3 g
Saturated Fat
31.4 mg
Cholesterol
172.6mg
Sodium
20.3 g
Carbs
0.9 g
Dietary Fiber
6.2 g
Sugars
2.8 g
Protein
49g
Serving Size (g)
12
Serving Size

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Cranberry And Orange Bread

Features:
    Cuisine:

    I think that it is very delicious! I am going to make more!

    • 70 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Cranberry and Orange Bread,A nice way to use up those Christmas (and Thanksgiving) cranberries that don’t make it into your cranberry sauce. This is pretty low calorie as it contains no oil or butter, just applesauce. Orange and cranberry go well together. I read a recipe for a cranberry bread and decided to make it healthier and ended up almost completely changing the recipe, so I like to count it as my own.,I think that it is very delicious! I am going to make more!,We love cranberry orange bread however, the family recipe I have has a lot of butter in it. I have been working hard to lower calories and fat in our diet so I thought I would give this recipe a try. I like the fact that it isn’t overly sweet… some recipes take away from the tartness of the cranberries calling for too much sugar. The only issue I had with the recipe is the fact that the bread did not rise very much. We were left with a relatively flat loaf. Made and reviewed for Spring PAC 2011.


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    Steps

    1
    Done

    Preheat Oven to 350f/Gas Mark 4/180c.

    2
    Done

    Grease the Bottom of a 2lb or 9 X 5 X 3 Loaf Tin.

    3
    Done

    Mix Sugar, Applesauce, Milk, Orange Juice, Orange Zest, Vanilla and Eggs in Large Bowl.

    4
    Done

    Stir in Cranberries.

    5
    Done

    Mix in Dry Ingredients.

    6
    Done

    Pour Into Tin.

    7
    Done

    Bake 30 to 35 Minutes or Until a Toothpick or Skewer Inserted Into the Center Comes Out Clean.

    8
    Done

    Cool 10 Minutes in Tin.

    9
    Done

    Loosen Sides of Loaf from Tin and Remove Onto a Wire Rack.

    10
    Done

    Cool Completely on Wire Rack Before Slicing.

    11
    Done

    Can Be Stored in Fridge Tightly Wrapped For Up to a Week.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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