Low-Fat Cranberry-Orange Bread Recipe

Name: Low-Fat Cranberry-Orange Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup oats; 1/4 cup granulated sugar; 2 tbsp. fructose; 1/2 tsp. baking soda; 1 tsp. baking powder; 3/4 cup skim milk; 3/4 cup egg substitute; 3 whole eggs; 1/4 cup vegetable oil; 1/3 cup unsweetened orange juice; 1 tbsp. grated orange peel; 1/2 cup cranberries, chopped, fresh; frozen; 1/4 cup chopped nuts; 1/4 tsp. salt

Servings: persons

2 cups all-purpose flour
1 cup oats
1/4 cup granulated sugar
2 tbsp. fructose
1/2 tsp. baking soda
1 tsp. baking powder
3/4 cup skim milk
3/4 cup egg substitute
3 whole eggs
1/4 cup vegetable oil
1/3 cup unsweetened orange juice
1 tbsp. grated orange peel
1/2 cup cranberries, chopped, fresh
frozen
1/4 cup chopped nuts
1/4 tsp. salt

1
Preheat oven to 350F.
2
Grease and flour 9x5-inch loaf pan.
3
Combine first 6 ingredients; mix well.
4
Set aside.
5
Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly.
6
Add to dry ingredients, mixing just until moistened.
7
Stir in cranberries and nuts.
8
Pour into prepared pan.
9
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.
10
Cool 10 minutes; remove from pan.
11
Cool completely.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup oats, 1/4 cup granulated sugar, 2 tbsp. fructose, and more.

Yes, Low-Fat Cranberry-Orange Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low-Fat Cranberry-Orange Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions