Cranberry Applesauce Bread Recipe
Over the years I perfected the art of making this Cranberry Applesauce Bread which was taught to me by my elders. Cranberry Applesauce Bread can be eaten by anyone following a Low Fat diet. Stock up on bags full of Fruits as you will want to make this Cranberry Applesauce Bread a lot. I prefer to make Cranberry Applesauce Bread as a Side Dish for all my family get-togethers. Treat your friends to this Cranberry Applesauce Bread and let them know its taste.
Ingredients
1 cup unsweetened applesauce
1/2 cup quick-cooking oats
1 2/3 cups whole wheat flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 egg whites
3/4 cup coarsely chopped fresh or frozen cranberries (do not thaw)
Directions
1. In a small bowl, combine the applesauce and oats. Set aside for 5 minutes.
2. In a large bowl, combine the flour, sugar, baking soda, baking powder, and cinnamon, and stir to mix well. Add the applesauce mixture and the egg whites to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the cranberries.
3. Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350°F for about 45 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.
4. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature before slicing.
2. In a large bowl, combine the flour, sugar, baking soda, baking powder, and cinnamon, and stir to mix well. Add the applesauce mixture and the egg whites to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the cranberries.
3. Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350°F for about 45 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.
4. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature before slicing.
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