Nutritional Info

Nutrition Facts

Serving Size 1 (99g)

Calories 423
Calories from Fat 372 (88%)
Amount Per Serving %DIV
Total Fat 41.3g 64%
Saturated Fat 10.9g 55%
Monounsaturated Fat 27.3g
Polyunsaturated Fat 3.1g
Trans Fat 0.0g
Cholesterol 33.7mg 11%
Sodium 123.3mg 5%
Potassium 95.3mg 2%
Total Carbohydrate 7.4g 2%
Dietary Fiber 0g 0%
Sugars 3g
Protein 1.7g 3%

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Recipe Description
Even though I bake quick breads in the center of my oven, I still need to rotate them once during cooking because the back right corner of my oven runs hot. Get to know your oven. This is especially important with low fat recipes because they lack the fat to conduct heat evenly throughout the batter.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
2   egg whites
1   egg
1/4 Cup(c)  vegetable oil
1/4 Cup(c)  orange juice
1/4 Cup(c)  buttermilk
3/4 Cup(c)  light brown sugar, packed
1 Teaspoon(t)  vanilla extract
1/4 Cup(c)  sugar
2 Cup(c)  unbleached, all purpose white flour
1/4 Teaspoon(t)  salt
2 Teaspoon(t)  baking powder
1 Cup(c)  cranberries
2 Teaspoon(t)  orange zest, finely minced


Preheat the oven to 375° F. Coat a large loaf pan, 9 by 4 inches with non stick spray. With an electric mixer on medium speed, beat the egg whites, egg, oil, juice, buttermilk, brown sugar and vanilla. Sift the sugar, flour, salt and baking powder into another bowl. Stir until well mixed. Blend the wet ingredients into the dry. Stir in the cranberries and orange zest. Spread the batter into the loaf pan and bake for 60 minutes, until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly. Cool in the pan for 10 minutes before turning onto a wire rack.

Additional notes

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Orange Cranberry Bread
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