All-purpose flour or whole wheat pastry flour: 2 cups (240g)
Baking powder: 2 teaspoons (10g)
Baking soda: 1/2 teaspoon (2.5g)
Ground cinnamon: 1/4 teaspoon (0.6g)
Ground nutmeg: 1/8 teaspoon (0.3g)
Ground cardamom: 1/8 teaspoon (0.3g)
Ground cloves: 1/8 teaspoon (0.3g)
Salt: 1/4 teaspoon (1.5g)
Wet Ingredients
Unsweetened applesauce: 1/2 cup (120g)
Orange juice: 1 cup (240ml)
Organic cane sugar: 1/3 cup (67g)
Vanilla extract: 1 teaspoon (5ml)
Fresh cranberries: 1 cup (100g), plus extra for topping
Orange zest: 1 tablespoon (6g)
Step-by-Step Instructions
Prepare Oven and Pan: Position rack in center of oven and preheat to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, cloves, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, mix applesauce, orange juice, cane sugar, and vanilla extract until smooth.
Create Batter: Pour wet ingredients into dry ingredients, stirring until just combined. Gently fold in cranberries and orange zest, being careful not to overmix.
Bake: Transfer batter to prepared loaf pan. Arrange additional cranberries on top if desired. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow bread to cool completely in pan before removing and slicing.
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