Low Sodium Cranberry Bread
Indulge in the zesty, tart sweetness of **Low Sodium Cranberry Bread**, a heart-healthy twist on a classic loaf! This vibrant recipe delivers a moist and tender bread infused with fresh cranberries and a bright burst of orange zest, all while keeping sodium at a minimum. With its perfect balance of sweet and tart flavors, this bread is versatile enough to enjoy as a breakfast treat, snack, or dessert. Made with wholesome ingredients like orange juice and vanilla extract, it’s not only delicious but also easy to prepare in just 20 minutes of prep time. Whether served plain, paired with a dollop of unsalted butter, or your favorite low-sodium spread, this lighter alternative to traditional cranberry bread is perfect for anyone looking to lower their sodium intake without compromising on flavor. Don't forget the heavenly aroma that will fill your kitchen as it bakes!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter
- 3/4 cup orange juice
- 1 cup fresh cranberries
- 1 tablespoon orange zest
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and baking soda. Stir well to ensure even distribution of the dry ingredients.
In a separate bowl, melt the unsalted butter. Allow it to cool slightly before adding it to the mixture.
Add the orange juice, egg, and vanilla extract to the melted butter. Mix until all the wet ingredients are well combined.
Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Be cautious not to overmix, as this can make the bread tough.
Fold in the fresh cranberries and orange zest, stirring just until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve the low sodium cranberry bread. Enjoy it plain or with a dollop of unsalted butter or your favorite low-sodium spread.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 383.9 g | 140% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 175.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 108 mg | 8% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 876 mg | 19% | |
*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.
