Tuesday, December 20, 2005

The Best Cranberry Bread Ever

I make The Best Cranberry Bread Ever. That is an indesputable fact. For years, I have guarded my secret, because this cranberry bread makes a really good gift. But, I have decided that you are all worth exposing my secret recipe to, so I will now grant you the knowledge of my secret recipe. All I ask is that if you try this recipe, leave me a comment so that I know!

It was inspired by the recipe on page 43 of Betty Crocker's New Cookbook (1996), but I have made some improvements to it. In particular, I have made adaptions so that it's nearly fat free and a lot better for you. So, without further ado, I present to you

Becca's Nearly Fat-Free Cranberry Bread



1 package fresh cranberries
1 cup sugar*
2/3 cup unsweetened applesauce
1/2 cup skim milk
2 tsp vanilla
2 tsp grated lemon peel
2 large eggs**
3 cups flour ***
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder

1. Move oven rack to the lowest position so that the tops of your loaf pans will be at the center of the oven. Preheat the oven to 350 F. Grease bottoms only of two loaf pans, with shortening. Rinse cranberries and pick through them, removing any spoiled ones. Chop the cranberries up a little bit, but not too much.

2. Mix cranberries, sugar, applesauce, skim milk, vanilla, lemon peel, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

3. Bake the loaves 55-65 minutes. The actual amount of time depends, naturally, on your oven. Basically you need to make sure that it's done, make sure that a toothpick inserted in the center comes out clean.

4. Remove from the oven and cool in pans for ten minutes. Loosen the sides of the loaves and remove them from the pans and place the bread on a rack to cool. Let them cool completely before slicing. Assuming that there's any bread left over, you can wrap it tightly and store it at room temperature for a couple of days, or in the fridge for a little longer.

* You could theoretically reduce the calorie content even further by using Splenda for some or all of the sugar. I have not tried this.

** You could use egg substitute instead of the eggs. That would make this truly fat-free instead of just kinda sorta low fat. The original recipe calls for four eggs, and two seems to work, but I wouldn't go any lower than that.

*** Use some combination of white and whole wheat flour. I have used as much as 2 cups of whole wheat, and it tastes just fine. It's a good way to get in some fiber without hardly noticing.

3 comments:

The Teacher said...

Writing down the recipe. Is it bad that my recipe box is filling up with ones that read "[this blog] who is [this blog's sister]" for the "where'd I get this" spot? :D

I will let you know when I try it!!

Euroyankee said...

So I was in the grocery store just before new year's and saw some good lookin' cranberries. so i bought them and made the bread. I liked it, but will admit to "fattening" it back up by eating it with creamy german butter and honey. I also gave the second loaf to 3 german friends but haven't gotten any comments back yet. the one thing I noticed was that the crust wasn't as tasty as other "sweet breads" i've made. I'm blaming the weird german baking ingredients. hopefully i'll get a chance to make it again before cranberry season ends. thanks!

Kimberly said...

Thanks for this recipe! I added 1/2 cup vanilla chips and substituted dried cranberries that I soaked in warm water before adding to the mix because fresh were out of season now.