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Cranberry Apple Bread -- e-w

Source of Recipe

Light & Tasty 2003 – P. Kile; Greentown, PA
Cranberry Apple Bread -- e-w
These loaves freeze well too!
Yield: 3 loaves (8 slices each)

2-1/3 c. reduced-fat biscuit/baking mix
3/4 c. sugar

5 egg whites
1/2 c. reduced-fat sour cream
1/4 c. fat-free milk
1/4 c. canola oil
1 tsp. grated orange peel

1 c. chopped peeled apple
3/4 c. fresh or frozen cranberries, chopped
1/2 c. confectioners’ sugar
2 to 3 tsp. orange juice

In a bowl combine the first 2 ingredients. In large mixing bowl, beat the next 5 ingredients. Stir into dry ingredients just until moistened. Fold in apples and cranberries.

Pour into three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with nonstick cooking spray.

Bake at 375º for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a bowl combine confectioners’ sugar and enough orange juice to achieve a drizzling consistency; drizzle over cooled loaves and let dry.

One slice equals: 113 calories…4 gm fat (1 gm saturated)…2 mg cholesterol…156 mg sodium…18 gm carbohydrate…trace fiber…2 gm protein +++EXC: 1 starch…1/2 fat +++WWP: 2