"Healthified" Cranberry-Nut Bread PRINT
- YIELD: 2 servings
50% less fat • 23% fewer calories than the original recipe—see the comparison. Here’s a sweet bread that won’t bog you down. From eatbetteramerica.
Prep Time:15 min
Start to Finish:2 hr 25 min
makes:2 loaves (16 slices each)
|1½||cups Gold Medal® all-purpose flour|
|1½||cups Gold Medal® whole wheat flour|
|2||teaspoons baking powder|
|1||teaspoon ground ginger|
|¼||teaspoon baking soda|
|¾||cup fat-free (skim) milk|
|½||cup real maple syrup|
|⅓||cup canola oil|
|2||cups fresh or frozen (thawed and drained) cranberries, coarsely chopped|
|½||cup chopped pecans, toasted*|
1. Heat oven to 350°F. Grease bottoms only of 2 (8×4-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. *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.
1 Slice: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 5mg; Sodium 125mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 12g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.