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Dried-Cranberry Spice Bread

BECKY LUIGART-STAYNER
Yield 16 servings (serving size: 1 slice)

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup cornmeal
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup dried cranberries
  • 1 cup low-fat buttermilk
  • 1/3 cup light molasses
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • Cooking spray

Nutrition Information

  • calories 185
  • caloriesfromfat 13 %
  • fat 2.7 g
  • satfat 0.6 g
  • monofat 0.8 g
  • polyfat 1 g
  • protein 3.7 g
  • carbohydrate 37.4 g
  • fiber 1.2 g
  • cholesterol 28 mg
  • iron 1.6 mg
  • sodium 259 mg
  • calcium 46 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 9 ingredients in a large bowl. Stir in dried cranberries, and make a well in center of mixture. Combine buttermilk, molasses, oil, and eggs in a bowl, and stir well with a whisk. Add the buttermilk mixture to the flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

  3. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.