Thursday, June 19, 2008

Cranberry Apple Bread

I would double this recipe. I would probably not add 4 cups of apples though, maybe 3. I'd also add my flaxseed, or maybe some puree of carrots. I'd also use regular eggs since we don't use the eggbeater stuff.

Cranberry Apple Bread

1 1/2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
2 cups of peeled; cored, chopped apples
3/4 cup of sugar
2 tablespoons of vegetable oil
1/4 cup of Egg Beaters Healthy Real Egg
1 cup of fresh or frozen cranberries
1/2 cup of chopped walnuts, optional

Mix flour, baking powder, cinnamon and baking soda; set aside. Mix
apples, sugar and oil in medium bowl. Stir in Egg Beaters. Add flour
mixture; stirring just until moistened. Stir in cranberries and
walnuts if desired. Spread batter into greased 8 1/2 x 4 1/2 x 2
1/2-inch loaf pan. Bake at 350ºF. 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.
Serving Size: 12

Nutrition Information per serving (without walnuts): 143 calories, 3 g
total fat, 0 g saturated fat, 0 mg cholesterol, 61 mg sodium.

Recipe by: eggbeaters.