Moist quick bread studded with sweet apples and tart cranberries
- PAM® Baking Spray
- 1-1/2 cups Ultragrain® All Purpose Flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 medium apples, such as Bareburn or Fuji, peeled, chopped (2 med = about 2 cups)
- 2 tablespoons Pure Wesson® Canola Oil
- 3/4 cup granulated sugar
- 1/4 cup Egg Beaters® Original
- 1/4 cup plain nonfat yogurt
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts, optional
- Preheat oven 350°F. Spray 8-1/2 x 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||2 g||4%|
|Saturated fat||0 g||1%|
|Dietary fiber||2 g||7%|
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