Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 Cranberry Apple Bread Makes: 12 servings 1-1/2 cups flour 1-1/2 tsp. Baking Powder 1 tsp. ground cinnamon 1/2 tsp. baking soda 2 cups chopped peeled apples 3/4 cup sugar 2 Tbsp. margarine or butter, melted 1/4 cup cholesterol-free egg product 1 cup fresh cranberries 1/2 cup chopped PLANTERS Walnuts MIX flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg product; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts. SPREAD batter into greased 8x4-inch loaf pan. BAKE at 350°F for 1 hour or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan. Cool completely on wire rack. Great Substitute Substitute frozen cranberries for fresh cranberries. No need to thaw before adding to batter. NUTRITION INFORMATION Nutrition Bonus: Make the most of the fall harvest with this deliciously moist quick bread. It's low in fat, low in sodium and cholesterol free. Diet Exchange: 1 Starch,1 Fruit,1/2 Fat Nutrition (per serving) Calories 140 Total fat 2.5g Saturated fat 0g Cholesterol 0mg Sodium 140mg Carbohydrate 28g Dietary fiber 1g Sugars 15g Protein 2g Vitamin A 4%DV Vitamin C 0%DV Calcium 4%DV Iron 6%DV Quote Link to comment Share on other sites More sharing options...
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