Apple-Cranberry Quick Bread with White Chocolate Chips

I'm obsessed with this bread! And you will be too - each hearty slice is delightfully moist and loaded with chewy cranberries and sweet white chocolate chips. And thanks to the addition of applesauce and Greek yogurt, it's super healthy too!

I make my fair share of quick breads (the boys LOVE them), and this one is definitely one of my BEST! The scrumptious bread has hints of apple and cinnamon, flavors that perfectly compliment the tart cranberries and white chocolate.

And I love how HEALTHY the bread is too. There are only TWO tablespoons of butter in the entire loaf. The bread stays moist and decadent-tasting thanks to the applesauce and yogurt.

This bread is welcome ANY TIME. I served it for dessert the day I made it and then for breakfast the next day. There's just enough sweetness to satisfy that "dessert" craving, without giving you a sugar/calorie/fat overload. Super wholesome, super awesome.

Apple-Cranberry Quick Bread with White Chocolate Chips

Cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce, preferably unsweetened
1/2 cup Greek yogurt of choice (regular or nonfat, honey, vanilla or plain)
2 tablespoons melted butter or vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup dried cranberries
1/2 cup white chocolate chips

Preheat the oven to 350 degrees. Coat an 8- or 9-inch loaf pan with cooking spray.
In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt. Mix with a fork to combine. Set aside.
In a large bowl, whisk together the applesauce, yogurt, butter, egg, and vanilla. Stir in the flour mixture (with a spatula) and mix until just blended (small lumps are OK). Fold in the cranberries and chocolate chips.
Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the bread in the pan, on a wire rack.
Wrap leftovers tightly in plastic wrap and store at room temperature or in the refrigerator.
Preheat the oven to 350 degrees. Coat an 8- or 9-inch loaf pan with cooking spray.
In a medium bowl, combine the flour, baking powder, and salt. Mix well and set aside.
In a mixing bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
Beat in half of the flour mixture. Beat in all of the milk. Beat in the remaining flour mixture and mix until blended and smooth, scraping down the sides of the bowl as necessary.
Fold in the cherries.
Pour the batter into the prepared pan and smooth the surface.
Bake for 50 to 55 minutes, until a wooden pick comes out clean or with little bits of quick bread clinging to it.
Cool in the pan, on a wire rack, for a few minutes before slicing.
Makes 1 loaf