Cranberry Apple Bread
The sweetness of apples and tart flavor of cranberries pair perfectly in this bread.
Servings and Ingredients
|PAM® Baking Spray|
|1 ½ c. Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®|
|1 ½ tsp. baking powder|
|½ tsp. baking soda|
|1 tsp. ground cinnamon|
|2 medium apples, such as Braeburn or Fuji, peeled, chopped (2 med = about 2 cups)|
|2 tbsp. Pure Wesson® Canola Oil|
|¾ c. granulated sugar|
|¼ c. Egg Beaters® Original|
|¼ c. plain nonfat yogurt|
|1 c. fresh or frozen cranberries|
|½ c. chopped walnuts, optional|
- Preheat oven 350 degrees. Spray 8-1/2-by-4-1/2-inch loaf pan with baking spray.
- Mix flour, baking powder, baking soda and cinnamon in medium bowl; set aside. Toss apples with oil in large bowl until apples are evenly coated. Stir in sugar. Add Egg Beaters and yogurt; mix well. Add flour mixture; stir just until moistened. Gently stir in cranberries. Stir in walnuts, if desired.
- Spread batter evenly into prepared loaf pan.
- Bake 1 hour, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Cut into 14 slices to serve.
125 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 109mg
- Total Carbohydrates: 24g
- Protein: 2g
Vitamin A 1%
Vitamin C 2%
Hy-Vee Seasons Holiday 2010, ConAgra Foods.