CRANBERRY NUT BREAD
Makes 2 Loaves
1 Loaf = 16 Slices
1 Slice = 2 PointsPlus™
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. ***