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"Healthified" Cranberry-Nut Bread

What is "Healthified"?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Success

Cranberries can get away from you and roll right off the cutting board if you try to chop too many at once. Chop just a small handful at a time for more control.

Do-Ahead

This recipe makes two loaves—one for now and one to wrap tightly and store in the freezer for later.

4 reviews

7 ratings - Click to rate

50% less fat • 23% fewer calories than the original recipe—see the comparison. Here’s a sweet bread that won’t bog you down. From eatbetteramerica.

Prep Time:15 min

Start to Finish:2 hr 25 min

makes:2 loaves (16 slices each)

1 1/2	cups Gold Medal® all-purpose flour
1 1/2	cups Gold Medal® whole wheat flour
1 1/4	cups sugar
2	teaspoons baking powder
1	teaspoon salt
1	teaspoon ground ginger
1/4	teaspoon baking soda
3/4	cup fat-free (skim) milk
1/2	cup real maple syrup
1/3	cup canola oil
2	teaspoons vanilla
2	egg whites
1	egg
2	cups fresh or frozen (thawed and drained) cranberries, coarsely chopped
1/2	cup chopped pecans, toasted*

1.	Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray. In large bowl, mix flours, sugar, baking powder, salt, ginger and baking soda until well blended.
2.	In medium bowl, stir milk, maple syrup, oil, vanilla and eggs until well blended. Stir into flour mixture until well mixed. Stir in cranberries and pecans. Spoon batter evenly into pans.
3.	Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.
*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutritional Information

1 Slice: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 5mg; Sodium 125mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 12g); Protein 2g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

4 Reviews

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Tips

Sweet and Delicious. I enjoyed the maple flavor. I used a jumbo muffin tin at 25mins for quicker baking. Pulsing the cranberries was a great tip. DO NOT store in air tight container, store loosely or the bread becomes sticky.
Posted at 2:46 PM on May 21 2009 by

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Delicious

This bread was delicious. A big hit at Christmas.
Posted at 3:16 PM on April 2 2009 by lioness0110

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keeper

This bread was excellant,and it also freezes well.
Posted at 8:21 AM on January 28 2009 by jJane1

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Tip

If you first freeze (or partially freeze) the cranberries and pulse them in the food processor, they chop nicely with no mess.
Posted at 10:04 AM on January 6 2009 by cj