Cranberry Walnut Bread No Sugar Added
Indulge in the wholesome goodness of Cranberry Walnut Bread with no added sugar—a naturally sweet and nutrient-packed loaf that’s perfect for any time of day! This recipe relies on ripe bananas and unsweetened applesauce to deliver natural sweetness, while whole wheat flour provides heart-healthy fiber. Fresh or frozen cranberries add a tangy burst of flavor, beautifully complemented by the crunchy texture of chopped walnuts. A hint of cinnamon ties it all together, creating a warm and comforting aroma as it bakes. Quick to prepare in just 15 minutes, this healthier twist on traditional quick bread is ideal for breakfast, snacking, or even gifting during the holidays. With no refined sugar and simple, wholesome ingredients, it’s a guilt-free indulgence the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Overripe bananas
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Fresh or frozen cranberries
- 0.75 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, mash the overripe bananas until smooth. Add the eggs, unsweetened applesauce, and vanilla extract, whisking until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix as it may result in dense bread.
Fold in the cranberries and chopped walnuts, reserving a small handful of each for sprinkling on top if desired.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle the reserved cranberries and walnuts on top for decoration.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 79.8 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 246 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3113 mg | 66% | |
*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.
