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Recipes
Yield: 10- 2 3/4 ounces per serving
Recipes
Cranberry Orange Loaf
| Nutrition Information | |
| Calories: | 150 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 105mg |
| Carbohydrates: | 31g |
| Dietary Fiber: | 1g |
| Sugars: | 15g |
| Protein: | 4g |
| Vitamin A: | 0iu (0%) |
| Vitamin C: | 2.4mg (4%) |
| Calcium: | 60mg (6%) |
| Iron: | 1.1mg (6%) |
1 cup all purpose flour
1/2 cup instant rolled oats
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup egg whites
1/2 cup honey
1/2 cup skim milk
4 tablespoons orange juice concentrate, undiluted
1 tablespoon apple sauce
1 cup fresh raw cranberries
Preheat oven to 350º. Lightly spray a nonstick loaf pan.
Combine dry ingredients in a large mixing bowl; set aside.
Combine the remaining ingredients except the cranberries, into a food processor and blend smooth. Add the cranberries and pulse for a few seconds so the cranberries are chopped. Add cranberry mixture to the dry ingredients and mix smooth.
Pour into loaf pan and bake until done (test with a toothpick), about 40 minutes.
Cool slightly and remove from pan. Cool on a wire rack. Wrap and store in the refrigerator.
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