Cranberry Orange Bread with Jaca

By Jaca Kitchen · · Updated

This sugar-free cranberry orange bread swaps conventional sugar for Jaca 100% pure allulose, giving you a moist, tender loaf packed with tart cranberries and bright orange zest — with almost none of the sugar. It's the cozy fall quick bread you can slice guilt-free with your morning coffee.

This is a Jaca-adjusted, healthier version: every bit of conventional sugar is replaced with Jaca 100% pure allulose at double the amount, so the loaf bakes up sweet and golden with essentially no added sugar.

Ingredients:

  • 1½ cups Jaca 100% pure allulose (replaces ¾ cup conventional sugar, doubled)
  • Zest of 1 large orange, divided (reserve 1 tsp for the glaze)
  • 6 tablespoons unsalted butter, softened
  • 2 large eggs, room temperature
  • ¼ cup milk
  • ¼ cup fresh orange juice
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups fresh (or frozen) cranberries

Orange glaze:

  • 2 cups powdered Jaca allulose (replaces 1 cup powdered sugar, doubled) — or blend granulated Jaca into a powder
  • 1–2 tablespoons fresh orange juice
  • 1 teaspoon reserved orange zest

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment.
  2. In a large bowl, rub the orange zest into the Jaca allulose with your fingertips to release the citrus oils.
  3. Add the softened butter and beat on medium-high until light and fluffy, 2–3 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next.
  5. In a separate bowl, whisk the flour, baking powder, and salt. Add half to the batter and stir just to combine.
  6. Stir in the milk and orange juice, then add the remaining flour mixture, mixing just until no streaks remain — don't overmix.
  7. Toss the cranberries with a spoonful of flour (especially if using frozen), then fold them into the batter.
  8. Spread the batter into the prepared pan and bake 45–55 minutes, until a toothpick inserted in the center comes out clean. Add about 10 minutes if using frozen cranberries.
  9. Cool the loaf completely in the pan, then lift it out.
  10. For the glaze, whisk the powdered Jaca with the reserved orange zest, adding orange juice a teaspoon at a time until smooth and pourable. Drizzle over the cooled loaf and let it set before slicing.

Prep time: 15 minutes  |  Cook time: 50 minutes  |  Servings: 10 slices