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50% less fat • 23% fewer calories than the original recipe. Here’s a sweet bread that won’t bog you down.
Recipe by EatBetterAmerica
Prep Time
15min
Total Time
2hrs25min
Servings
2loaves (16 slices each)
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Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray. In large bowl, mix flours, sugar, baking powder, salt, ginger and baking soda until well blended.
In medium bowl, stir milk, maple syrup, oil, vanilla and eggs until well blended. Stir into flour mixture until well mixed. Stir in cranberries and pecans. Spoon batter evenly into pans.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.
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*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Cranberries can get away from you and roll right off the cutting board if you try to chop too many at once. Chop just a small handful at a time for more control.
This recipe makes two loaves—one for now and one to wrap tightly and store in the freezer for later.
*Percent Daily Values are based on a 2,000 calorie diet.
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