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Healthy Lemon Cranberry Bread (1 cup!)


This healthy lemon-cranberry bread is crispy and golden brown on the outside, soft and cake-like on the inside, and is made in a bowl. The cake exploded with blueberries, a small lemon flavor, and crispy coarse sugar.

Quick bread is what I have to do when I obtain a baking mistake, but I don't want to spend too much time in the kitchen. From where pumpkin bread to pumpkin breadVery simple to mix and great served with a cup of coffee.

Blueberry bread in the loaf pan after cooking

This lemon cranberry bread is another favorite: it's slightly sweet, soft, and cake-like with cranberries in every bite, and it will make your kitchen smell great.

Why will you be cranberry bread with lemon

  • mixed in a bowl and your oven may easily be done before preheating
  • The contrast between the crunchy raw sugar on top and the soft, cakey one is divine
  • healthier, made without refined sugar and partly whole wheat flour

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Check out the video below to see how simple it is to make this lemon and cranberry bread! You can find more recipe videos. Youtube channel.

Ingredients Required for Making Cranberry Nuts

Content notes

  • Craneberry– You can use fresh or frozen cranberries. If using frozen, do not thaw before mixing.
  • Apple sauce It gives the bread natural sweetness and moisture. Use sugar-free applesauce. works well to buy in the store or make your own Instant Pot Applesauce
  • Maple syrup– acts as a liquid sweetener, you can exchange it for honey
  • Fame– I use a mixture of whole wheat and all-purpose flour. You can use 100% all-purpose flour or 100% whole white wheat wheat. Do not use 100% whole wheat flour
  • Coconut oil– Refined coconut oil prevents this nut from having a pronounced coconut taste. You can replace them with vegetable oil or melted butter.
  • Eggs– It is necessary to participate the mother and add structure to her. I don't cognize if egg substitutes will work in this recipe
  • milk– Dairy or non-dairy products work; I used 1% milk milk in these photos and unsweetened almond milk in the test
  • lemon– We use lemon peel to bring the citrus flavor without being sour. You may want to purchase organic lemons while you are flavoring and wash and dry them well before flavoring.

Collage picture shows how to make cranberry nut

Step by step instructions

Information on the quantities of ingredients can be found directly on the recipe card.

  1. Prepare the loaf pan– To make sure that the nut comes out of the pan easily, we first grease the pan and flour it. Coat the pan thinly with spray oil, softened butter, or coconut oil, making sure it reaches the bottom, all edges, and right corners. Then add 1/4 cup of flour. Gently tap and rotate the pan until all surfaces are covered (you may want to do this over a sink as some of the flour may fall off). Pour the excess flour back into the flour bowl. The baking sheet should be thinly covered with flour.
  2. Mix the wet ingredients– In the large glass measuring cupMelt the coconut oil, then mix the maple syrup, applesauce, vanilla, egg and milk together. Beat with a spatula until smooth. When the coconut oil solidifies and forms solid white lumps, return the bowl to the microwave and heat it in 20 second increments until it melts again.
  3. Add the remaining ingredientsStart by adding the flour, baking soda, baking soda, and salt over wet ingredients. Mix everything until there are no more sacks of flour. Next, add the blueberry and lemon peel until it is evenly distributed in the batter.
  4. Put in the loaf pan. Scrape the mixture from the bowl into the bread pan. Using a spatula, spread the top of the mixture in all the corners and smooth it from above. Add additional blueberries to the bread and sprinkle the raw sugar evenly.
  5. To bake- Bake at 325 ° F for 55-1h5m until a toothpick in the middle comes out clean.

How do you cognize it's over

There are several ways you can tell when your cranberry bread is cooked. By default, a toothpick is inserted into the middle of the nut. If it comes out clean, your bread is alert. If sticky paste sticks on the toothpick, it must be returned to the oven.

Another way to check Digital thermometer placed in the middle of the bread. It's alert to go when it hits 190-200 ° F.

Cranberry Bread Serving

Let the cranberry bread cool for 15 minutes, then wrap a knife around the loaf pan, flip it on the cutting board and give it a difficult hit. This should take the cranberry bread out of the pan.

Serve with butter.

Top view of cranberry nut on plate

Storage + freezer instructions

We love doubling up on this recipe and freezing a loaf of lemon cranberry bread. Let cool completely, then wrap with cling film (or Wax foil) and store in an airtight container or freezer bag (suck in air with a straw).

  • Fridge- Wrapped in plastic for up to 1 week or Wax foil chilled.
  • Freeze- Up to 3 months.
  • Thawing- one night in the refrigerator.

Exchange + variations

  • Blueberry – Replace half of the cranberries with a peeled + diced apple or pear
  • Lemon peel – swap for orange or lemon peel
  • Raw sugar – simple to solve; You may want to replace it with sugared chopped coconut (ex Coconut and cranberry cake)
  • Hazelnuts – You can add some chopped walnuts or walnuts for a crispy texture and a nutty taste.

Cranberry loaf slice on plate

Simpler cooking projects

Healthy lemon and cranberry bread (1 bowl!)

Course: Junk food

Local cuisine: American

Keyword: Brunch, Christmas, cranberry

Calorie: 244kcal

Writer: Denise Trappe

Portion: 8th Discs

This healthy lemon-cranberry bread is crispy and golden brown on the outside, soft and cake-like on the inside, and is made in a bowl. The cake exploded with blueberries, a small lemon flavor, and crispy coarse sugar.

Preparation time15th minute

cooking timeone hour

total timeone hour 15th minute

  • Prepare the loaf pan– To make sure that the nut comes out of the pan easily, we first grease the pan and flour it. See note 6 for specific instructions.

  • Mix the wet ingredientsMelt the coconut oil in a large glass measuring bowl, then mix the maple syrup, applesauce, vanilla, egg and milk together. Mix it with a spatula until smooth. See note 7 if your coconut oil is hardening

  • Add the remaining ingredientsStart by adding the flour, baking soda, baking soda, and salt over wet ingredients. Mix everything until there are no more sacks of flour. Then add the blueberries and lemon zest until they are evenly distributed in the batter.

  • Put in the loaf pan. Scrape the mixture from the bowl into the bread pan. Using a spatula, spread the top of the mixture in all corners and smooth over it. Add extra blueberries to the bread and sprinkle the raw sugar evenly.

  • To bake- Bake at 325 ° F for 55-1h5m until a toothpick in the middle comes out clean.

I recommend using refined coconut oil to reduce the coconut flavor.
You can replace maple syrup with honey or brown sugar.
3- normal milk or buttermilk can be substituted
4- All-purpose flour can be replaced with white whole-wheat flour of the same volume / weight or half whole-wheat flour, half multi-purpose flour mixture.
5- If you are using frozen cranberries, do not thaw them before adding.
6- Coat the pan thinly with spray oil, softened butter, or coconut oil, making sure it reaches the bottom, all edges, and right corners. Then add 1/4 cup of flour. Tap the pan lightly and swirl until all surfaces are covered (you can do this over a sink as some of the flour may fall off. Lightly tap the excess flour again on the flour bowl. The baking sheet should be covered with a lean layer Be covered with flour.
7- If you find that the coconut oil has solidified and formed solid white lumps, return the bowl to the microwave and heat it in 20 second increments until it melts again.
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Cool the bread completely, then wrap it in plastic wrap or put it in an airtight container for meal preparation.
Store at room temperature for up to 4 days or freeze for up to 1 month.
Serve
Heat them in the microwave for 10-20 seconds until they are slightly warmed up.
Apply butter and enjoy with a fork.
Variations

  • Cranberries – Replace half of the cranberries with a peeled + diced apple or pear
  • Lemon peel – swap for orange or lemon peel
  • Raw sugar – simple to solve; You might want to consider trading chopped coconut with sugar
  • Hazelnuts – You can add some chopped walnuts or walnuts for a crispy texture and a nutty taste.

Offer: onedisc | Calorie: 244kcal | Carbohydrates: 39G | Protein: 4thG | Fat: 8thG | Saturated fatty acids: 6thG | Cholesterol: 41mg | Sodium: 243mg | Potassium: 138mg | Fiber: 2 ..G | Sweets: 17thG | Vitamin A: 71IU | C vitamin: 4thmg | Calcium: 53mg | Iron: onemg


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