Recipes

Cinnamon Cranberry Bread

Written on January 01, 2005

Prep Time: 15 minutes Cooking Time: 50 minutes Yield: 1 loaf - 12 slices

1 ½ C. all-purpose flour
½ C. whole wheat flour
½ C. wheat germ
½ C. packed brown sugar
¼ C. granulated sugar
2 tsp. cinnamon
2 tsp. finely grated orange peel
2 tsp. Baking powder
1 tsp. Baking soda
¾ C. orange juice
1/3 C. Cinnamon Applesauce
2 egg whites
1 tsp. Vanilla extract
1 ½ C. chopped fresh or frozen cranberries

Preheat the oven to 350 degrees. Coat a 9 x 5 loaf pan with nonstick spray.
In a large bowl, stir together the flour, wheat germ, both sugars, cinnamon, orange peel, baking powder, and baking soda. Make a well in the center of the flour mixture.
In a medium bowl, whisk together the juice, applesauce, egg whites, and vanilla extract until well blended. Pour into well in flour mixture and stir until moist. Fold in cranberries.
Pour mixture in prepared pan (scraping sides). Combine ¼ tsp. Cinnamon and 1 tsp. Sugar and sprinkle evenly on top of bread. Bake for approx. 50 minutes or until the bread starts to pull away from the sides of the pan. Allow the bread to cool in the pan for about 15 minutes. Remove from pan and continue cooling on rack.

171 calories per slice; 4 g. protein; 37 g carbohydrates; 0 mg. Cholesterol; 0.5 g. sat fat; 199 mg. Sodium; 2 g. fiber