Applesauce Sweet Orange Bread

Applesauce and orange make a low-fat baking team that’s better together than either alone. The applesauce stands in for butter or oil, keeping the dough moist and tender for days, while the orange juice and zest provide the citrus brightness that lifts an otherwise plain breakfast loaf.

A single egg white adds protein without the cholesterol of a whole egg, and the nonfat dry milk powder enriches the dough enough to brown the crust beautifully without compromising the lean profile.

The trick with low-fat yeast breads is patience with the rise. Without much fat to slow down gluten development, the dough can over-rise and collapse if left too long. Use the basic or sweet cycle with a light crust setting, and don’t try to delay-start this one overnight.

Fresh orange zest from a Microplane delivers the most aromatic oils. A microplane scrapes only the colored layer and avoids the bitter white pith that can muddle the flavor.

Load ingredients in your manual’s order, generally wet first, then dry, with yeast last on top of the flour and away from salt and acidic juice.

Slice and toast for breakfast with butter and marmalade.

Pro Tips

• Use unsweetened applesauce only. Sweetened versions throw off the sugar balance and can interfere with the yeast.
• Bring applesauce and orange juice to room temperature before adding. Cold liquid slows the yeast.
• Toast slices and top with cream cheese and orange marmalade for a brunch-worthy bite.
• This bread freezes well sliced. Toast straight from frozen for breakfast.

Variations

• Stir in ½ cup of dried cranberries at the mix-in beep for cranberry-orange depth.
• Add 1 teaspoon of cinnamon with the flour for a warmly spiced version.
• Substitute lemon juice and lemon zest for a brighter, more tart citrus profile.