I have temporarily fallen off my sugar-free wagon. It's so tough to stick with it when the holiday season rolls around. There are just so many scrumptious recipes calling to me! You probably have your Thanksgiving menu all planned out already but just in case you need one more small addition...
Yes, I do realize that each time I post a new bread, cupcake or muffin recipe I declare it to be my new favorite. Well, this time I really mean it. This is my new favorite! It's so moist. So delicious! The flavors of orange and cranberry really shine.
I decided to make mini loaves so that I could share the love. You must give this bread a try if you have a chance. It's quick and easy and completely scrumptious!
orange cranberry sauce bread
makes 4 mini loaves
1/2 cup butter, softened
3/4 cup sugar
1 cup whole berry cranberry sauce
1 tbsp grated orange zest
1/2 cup fresh cranberry, chopped
1/4 cup chopped pecans
2 large eggs, lightly beaten
1/2 cup nonfat plain yogurt
1 tsp vanilla extract
1 cup whole wheat pastry flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground white pepper
Preheat oven to 350. Spray oil 4 mini loaf pans.
Cream the butter and sugar. Stir in the cranberry sauce, chopped cranberry, orange, pecans, eggs, yogurt and vanilla. In a medium bowl, whisk together the flours, baking soda, salt and spices. Add to the other ingredients. Stir just until combined. Fill loaf pans 2/3 full. Top with chopped pecans and raw sugar. Bake for 25-30 minutes until toothpick inserted into center comes out clean.
Have a fun, relaxing Thanksgiving!