Dried-Cranberry Spice Bread

Dried-Cranberry Spice Bread Recipe
BECKY LUIGART-STAYNER

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

November 1997
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