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WW Recipe of the Day: Low Fat Mini Cranberry Nut Breads
Check out these adorable mini cranberry nut bread loaves. Aren’t they cute?
The recipe for these mini nut bread loaves is from my old Fannie Merritt Farmer Boston Cooking School Cookbook, 10th Edition from 1959, the cookbook my mother used most often when I was growing up. When I compared it to a recipe in my Weight Watchers New Complete Cookbook, it was even lower in fat and calories, so I decided to give it a try.
I love cranberry bread. For me, the holidays wouldn’t be complete without it.
Recipe Notes
The more time I spend with old cookbooks, the more I realize many old recipes were naturally lower in fat and sugar than our modern versions. Who knew that part of the secret to getting slim and healthy may be hidden in old cookbooks?
Instead of baking the bread in one large loaf pan (affiliate link), I made 3 mini loaves – 1 to enjoy immediately and 2 for the freezer to enjoy when the family gathers for breakfast Christmas morning.
This is definitely my new go-to recipe for cranberry bread, turning out moist and flavorful mini loaves. Each little loaf serves 4. You can divide it into 4 thick slices or 8 thin, whatever you prefer.
How Many Calories and WW Points in these Low-Fat Mini Cranberry Nut Breads?
According to my calculations, each serving has 193 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
To lower the calories and WW Points further, you could try substituting your favorite no calorie or low calorie sweetener such as Splenda or Truvia (affiliate link).
If you’ve made this Cranberry Nut Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Fat Mini Cranberry Nut Bread Loaves
Ingredients
- 1 large egg
- 1 cup sugar
- 1 teaspoon grated orange zest
- 1/2 cup orange juice
- 1/4 cup water
- 2 tablespoons butter melted
- 1 cup fresh cranberries, chopped
- 1/2 cup walnuts, chopped
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Coat 3 mini loaf pans with nonstick cooking spray.
- In a large bowl, whisk together the egg and sugar until well blended. Add the orange zest, orange juice, water and butter and stir until well combined. Add the cranberries and walnuts.
- In another bowl, whisk together the flour, salt and baking soda until well blended. (Be sure to whisk up your flour before measuring and then gently spoon it into the measuring cup and level it off with the straight edge of a knife or spatula, without shaking or packing it down. This prevents you from using too much flour.)
- Add the flour mixture to the egg mixture and stir until well blended.
- Divide the mixture evenly among the three prepared mini loaf pans.
- Bake in the center of the oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. (Mine were done in 35 minutes.)
- Remove from the oven and let cool in the pans set on a rack for 5 minutes.
- Remove loaves from the pans and set them directly on the wire racks to cool completely.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you like these low fat mini cranberry breads you might also like
- Cranberry Orange Oatmeal Bread
- Skinny Apricot Poppy Seed Bread
- Slow Cooker Pumpkin Bread
- Banana Cranberry Muffins
- Easy Cranberry Nut Bread Made in the Slow Cooker
- Skinny Cranberry Bliss Bars
- Cranberry Orange Bundt Cake
- Cranberry Orange Cornmeal Muffins
- Skinny Cranberry Swirl Cheesecake Squares
- Merry Cranberry Pear Tarts
- Skinny Morning Maple Cranberry Bars
- Dark Chocolate Cranberry Pecan Oatmeal Cookies
Always my favorite tea bread recipe! I was so happy to see the Fanny Farmer version online. My old cookbook was passed onto my daughter and I couldn’t find my recipe card! Sad, but now happy! This is absolutely the best Cranberry Orange bread and very simple to make. Thank you for posting.
Hi Martha! This sounds so delish! Do you know if I would be able to use a sugar substitute in the recipe? I cannot have added sugar in my diet but these loaves look too good not to make!
Thanks!
Hi Kelli, I can’t say for sure, as I haven’t tried to make them with a sugar substitute. I should think that Splenda or erythritol would work. Please let us know if you try them! – Martha
Hi. Just to be sure is there no baking powder? Thanks so much
Hi Kathy, no baking powder – just baking soda.
THis looks yummy…how would the NI change if the nuts were omitted ?? A family member has tree nut allergies and I would like to make this loaf so that she can enjoy It as well ..thanks so much !!
Im guessing its unsalted butter? and dried cranberries?
Hi Tiffany,
With butter, I use whichever I have available. (My palate isn’t sophisticated enough to differentiate. But if you are an unsalted girl, it will work fine.) The cranberries are fresh or frozen. When they are in season, I grab a couple of bags and place them in the freezer so I have them when I want them.