I found a handwritten version of this recipe for this Low Fat Cranberry Applesauce Loaf in my files “recipes to blog about.” I have no idea when I put it there or what the circumstances were. Is that a sign of a failing memory, or simply my disorganization? I don’t even want to dwell on those possibilities.
Instead, I focused on the fortuitous events that made this a natural recipe to test again. From Thanksgiving through New Year’s, I ate (and cooked) with abandon. Following the holidays, I vowed to cut down on carbs – or at least fats.
When it came to ingredients, I was in luck. I had just enough leftover applesauce in the refrigerator, and plenty of frozen fresh cranberries in the freezer. And the other ingredients are staples in my pantry.
And it is a great recipe for those of us who love fruit in breads and cakes.
Now I’ll admit that I’m in the minority when it comes to loving old fashioned fruitcake – both the light and dark varieties. I’ve even given a passing thought to buying glacé cherries so I can make Mary Berry’s version from the Great British Bake-Off (called the Great British Baking Show in the US.) But I digress.
You don’t have to love fruitcake to enjoy this loaf. If you’re with me on apple cake and banana bread, scones with raisins and apricots, cranberry nut bread, and apple cider loaf, then you should definitely make this not-too-sweet Low Fat Cranberry Applesauce Loaf.
If you don’t have exactly the same fruits as I used, try substitutes. I mixed yellow and dark raisins, but you can use all of one color or the other. Or substitute dried apricots (chopped) for some of the raisins. Similarly, instead of fresh cranberries, you can use chunks of apple mixed with dried dates. Another alternative is to soak dried cranberries in heated orange juice, cider, apple juice, or even hot water to bring them back almost to the plumpness of fresh.
This loaf is perfect for breakfast or brunch, but it is also great for snacking on in mid-afternoon.
Low Fat Cranberry Applesauce Loaf
A delicious, low fat loaf filled with fresh and dried fruit. Perfect for breakfast, brunch or snacking anytime.
- 3/4 cup applesauce About 6 & 1/2 ounces or 185 g
- 1/4 cup canola or similar flavorless oil 2 oounces
- 1 egg, lightly beaten
- 1&1/2 cup raisins About 8 ounces or 227 g
- 3/4 cup raw, fresh cranberries About 2 & 1/2 ounces or 75 g
- 3/4 cup light brown sugar About 5 & 1/2 ounces or 160 g
- 2 graham crackers, broken into small pieces About 1 ounce or 30 g
- 1 & 1/2 cups flour About 6 & 5/8 ounces or 188 g
- 1 large pinch kosher or fine sea salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon allspice
- 1/4 teaspoon nutmeg, preferably freshly grated
Preheat oven to 325 degrees F. Grease and flour a loaf pan.
Mix the applesauce, oil, and egg together in a large bowl.
Add in the raisins and cranberries.
Whisk together the dry ingredients, then add them to the wet ingredients.
Scoop the mixture (which will be quite stiff) into the loaf pan. Smooth the top so it is even. Bake for 50 minutes, then put a foil tent over the top and continue baking for about another 20 minutes.
Once a toothpick comes out clean, place the loaf in the pan on a wire rack and leave to cool in pan. The loaf pan should be quite cool to the touch before you turn it over and remove the loaf from the pan.
Slice with a serrated knife and store any uneaten part of the loaf in foil.