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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Misty's Lowfat Cranberry Bread Recipe

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This recipe for Misty's Lowfat Cranberry Bread is from From Betty's Kitchen, With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 package fresh cranberries
• 1 cup sugar (or sugar substitute)
• 2/3 cup unsweetened applesauce
• 1/2 cup skim milk
• 2 tsp vanilla
• 2 tsp grated lemon peel
• 2 tsp grated orange peel
• 2 large eggs (or egg substitute)
• 1 ½ C white flour
• 1 ½ C wheat flour
• 2 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
Directions:
Directions:
1. Move oven rack to the lowest position so that the tops of your loaf pans will be at the center of the oven. Preheat the oven to 350 F. Grease bottoms only of two loaf pans, with shortening. Rinse cranberries and pick through them, removing any spoiled ones. Chop the cranberries up a little bit, but not too much.

2. Mix cranberries, sugar, applesauce, skim milk, vanilla, lemon peel, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

3. Bake the loaves 55-65 minutes. The actual amount of time depends, naturally, on your oven. Basically you need to make sure that it's done, make sure that a toothpick inserted in the center comes out clean.

4. Remove from the oven and cool in pans for ten minutes. Loosen the sides of the loaves and remove them from the pans and place the bread on a rack to cool. Let them cool completely before slicing. Assuming that there's any bread left over, you can wrap it tightly and store it at room temperature for a couple of days, or in the fridge for a little longer.

 

 

 

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