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Skinny Cranberry-Nut Bread

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Skinny Cranberry-Nut Bread
  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 32
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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.

Ingredients

1 1/2
cups Gold Medal™ all-purpose flour
1 1/2
cups Gold Medal™ whole wheat flour
1 1/4
cups sugar
2
teaspoons baking powder
1
teaspoon salt
1
teaspoon ground ginger
1/4
teaspoon baking soda
3/4
cup fat-free (skim) milk
1/2
cup real maple syrup
1/3
cup canola oil
2
teaspoons vanilla
2
egg whites
1
egg
2
cups fresh or frozen (thawed and drained) cranberries, coarsely chopped
1/2
cup chopped pecans, toasted*

Directions

  • 1 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.
  • 2 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.
  • 3 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.
Tips  

*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.

Nutrition Information 
No nutrition information available for this recipe
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