
INGREDIENTS
- 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
INSTRUCTIONS
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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).
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Sift the flour, sugar, flaxseed, baking powder, and salt into a mixing bowl. Stir in orange and lemon rind.
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Make well in center and add orange juice, lemon juice, eggs, vegetable oil, and applesauce.
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Stir from the center until the ingredients are blended. Do not overmix.
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Add cranberries, blueberries, and nuts. Stir until blended.
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Transfer batter to the prepared pan and bake until a cake tester inserted in center comes out clean, about 45 to 50 minutes.
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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.
RECIPE NOTES
*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!