This time I had a bag of cranberries I needed to use up before they got 'funky'. This was a nice, easy recipe to make.....and I got to use my chopper 'thingy' that I forgot I had! If you like cranberries, I would suggest making this!
CRANBERRY NUT BREAD
Makes 2 Loaves
1 Loaf = 16 Slices
1 Slice = 2 PointsPlus™
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 cups Splenda
granulated
2 tsp baking powder
1 tsp salt
1 tsp ground ginger
1/4 tsp baking soda
3/4 cup fat-free milk
1/2 cup sugar-free maple
syrup
1/3 cup unsweetened
applesauce
2 tsp vanilla
2 egg whites OR 6 TBSP
liquid egg whites
1/4 cup fat-free egg
substitute
2 cups fresh (or frozen)
cranberries, coarsely chopped
1/2 cup chopped pecans,
toasted
Preheat oven to 350º.
Spray the bottoms ONLY of 2 8x4” loaf pans.
In a large bowl, mix
together the flours, Splenda, baking powder, salt, ginger and baking
soda until well blended.
In a medium bowl, stir
together milk, maple syrup, applesauce, vanilla, egg substitute and
egg whites until well blended. Stir into the flour mixture until
well mixed.
Fold in cranberries and
pecans. Spoon evenly into loaf pans.
Bake 55 – 60 minutes or
until a wooden toothpick inserted into the center comes out clean.
Cool 10 minutes in the pans. Loosen the sides of the bread from the
pans and remove breads to cooling racks. Cool @1 hour. Refrigerate.
To toast pecans: Heat oven
to 350º. Spread pecans on a shallow pan. Bake uncovered 6 – 10
minutes, stirring occasionally, until light brown.
MY SPIN: The next time I
make this.....and there will be a next time.....I'm going to use
walnuts instead of pecans because I like them better. OR not use nuts
at all which would make a slice 1 PointsPlus™.
Now
for the 'legal mumbo-jumbo' to keep me out of court!! *** The
PointsPlus™ value for this recipe was calculated by me (Jan Gomes)
and is not an endorsement or approval of this recipe by Weight
Watchers International, Inc., the owner of the PointsPlus™
registered trademark. ***
Later!
Loving
Life(time)!
Jan
