Dried-Cranberry Spice Bread

BECKY LUIGART-STAYNER

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 13%
  • Fat: 2.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1g
  • Protein: 3.7g
  • Carbohydrate: 37.4g
  • Fiber: 1.2g
  • Cholesterol: 28mg
  • Iron: 1.6mg
  • Sodium: 259mg
  • Calcium: 46mg

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

  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.
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