Cranberry Orange Bread for Diabetics
Brighten up your day with this wholesome and diabetic-friendly Cranberry Orange Bread! Bursting with the tangy sweetness of fresh cranberries and the citrusy zing of orange zest and juice, this healthy loaf is crafted with a blend of whole wheat and almond flours for a hearty, nutritious base. Naturally sweetened with granulated erythritol or a stevia blend, it’s the perfect guilt-free treat for those watching their sugar intake. Moist and satisfying thanks to unsweetened applesauce and almond milk, this quick bread comes together effortlessly in just 15 minutes of prep time. Perfect as a light breakfast, snack, or holiday dessert, this low-sugar cranberry orange bread proves that eating healthfully doesn’t mean sacrificing flavor. Bake it today for a cozy, crowd-pleasing option that’s diabetic-friendly and full of festive flair!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Almond flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.5 cups Fresh orange juice
- 1 tablespoons Orange zest
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Granulated erythritol or stevia blend
- 1 cups Fresh or frozen cranberries, chopped
- 0.25 cups Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, salt, and ground cinnamon. Whisk until well blended and set aside.
In a separate bowl, whisk together the unsweetened applesauce, orange juice, orange zest, egg, vanilla extract, and granulated erythritol or stevia blend until smooth and well combined.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped cranberries and almond milk until evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice into 10 even servings and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze slices for longer storage.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 316.8 g | 115% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 33.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 351 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1346 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
