• 2 cups whole wheat flour
  • 1/2 cup sugar
  • 1 tbs . baking powder
  • 1/2 tsp . salt
  • Grated rind from 1 large orange
  • Grated rind from 1 lemon
  • cup Optional: 1/4 flaxseed meal
  • 2/3 cup fresh orange juice
  • 1 lemon juiced
  • 2 eggs lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3/4 cup fresh cranberries
  • 3/4 cup fresh blueberries
  • 1/2 cup chopped walnuts or pecans
  1. Preheat oven to 350 degrees. Line bottom and sides of 9″ x 5″ loaf pan with wax paper and grease (or spray with non-stick spray).
  2. Sift the flour, sugar, flaxseed, baking powder, and salt into a mixing bowl. Stir in orange and lemon rind.
  3. Make well in center and add orange juice, lemon juice, eggs, vegetable oil, and applesauce.
  4. Stir from the center until the ingredients are blended. Do not overmix.
  5. Add cranberries, blueberries, and nuts. Stir until blended.
  6. Transfer batter to the prepared pan and bake until a cake tester inserted in center comes out clean, about 45 to 50 minutes.
  7. Let cool in pan for 10 minutes before transferring to a rack to cool completely. Serve thinly sliced, toasted or plain, with butter or cream cheese and jam.

*Because I wanted to have this bread around as a nutritious snack, I don’t make mine overly sweet, but if you would prefer to make it sweeter, feel free to add another ¼ cup of sugar. You can also swap out the sugar for Stevia or Splenda to make this bread sugar free!