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Easy Cranberry Orange Bread

 Easy Cranberry Orange Bread
Slices of this citrusy bread are scrumptious for breakfast. I've adapted the recipe over the years to fit my needs as a diabetic.—Doris Heath, Franklin, North Carolina
12 ServingsPrep: 10 min. Bake: 55 min. + cooling


  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1/2 cup egg substitute
  • 1/3 cup canola oil
  • 1 tablespoon grated orange peel
  • 3/4 cup chopped fresh or frozen cranberries, thawed


  • In a large bowl, combine the first five ingredients. In another bowl,
  • combine the orange juice, egg substitute, oil and orange peel; mix
  • well. Stir into dry ingredients just until moistened. Fold in
  • cranberries.
  • Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake
  • at 350° for 55-65 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack. Yield: 1 loaf (12 slices).
Nutritional Facts:Nutritional Analysis: One slice equals 212 calories, 7 g fat (1 g saturated fat), trace cholesterol, 138 mg sodium, 35 g carbohydrate, 2 g fiber,

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Easy Cranberry Orange Bread (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.