Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups (240 g) flour (light spelt, white whole wheat or all-purpose) 2/3 cup (133 g) organic pure cane sugar 2 teaspoons baking powder 1/2 teaspoon baking soda generous pinch of salt 1 cup orange juice 1/2 cup (113 g) unsweetened applesauce 1 heaping cup (129 g) fresh or frozen cranberries, plus more for the top* Tasty optional add-ins: 1 – 2 teaspoons vanilla (add with orange juice) 3/4 teaspoon cinnamon or ginger powder (add with dry ingredients) 1 – 2 tablespoons orange zest, optional (add with cranberries)

Preparation

• Instructions Preheat oven to 350 degrees F. Lightly grease a 9 x 5 loaf pan. In a mixing bowl, add the flour, sugar, baking powder, baking soda and salt, stir to combine. Add in the applesauce, orange juice and optional vanilla, mix until flour is incorporated, don’t over mix, stir in the cranberries and optional orange zest, give a few extra stirs. Pour batter into prepared loaf pan, strategically arrange a few more cranberries on top, and place on center rack in the oven, bake for  50 – 55 minutes. Remove from oven, let cool and enjoy. Store, covered, on the counter for up to 3 days, or keep in the refrigerator for up to 1 week. Also, you can freeze your bread, stored in a freezer safe container for up to 2 months, let thaw in the refrigerator.