From the Recipe Box

I love to bake, and I loved baked goods for breakfast.  So I'm always on the search for making them better, and better for you.  And nothing adds to the occassion like coffee.  I had trouble cutting thinner slices, so I just eat half of the slices I cut.  Want the recipe?  Here it is:

"Healthified" Cranberry Nut Bread

Prep Time:15 min

Start to Finish:2 hr 25 min
makes:2 loaves (16 slices each)
     (Mine made 1 giant loaf)

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 1/4 cups sugar  (I used Splenda)

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground ginger

1/4 teaspoon baking soda

3/4 cup fat-free (skim) milk

1/2 cup real maple syrup  ( I used molasses)

1/3 cup canola oil

2 teaspoons vanilla

2 egg whites

1 egg

2 cups fresh cranberries, coarsely chopped  ( I don't think I used a full 2 cups)

1/2 cup chopped pecans, toasted*  ( I used walnuts)

1. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray. In large bowl, mix flours, sugar, baking powder, salt, ginger and baking soda until well blended.

2. In medium bowl, stir milk, maple syrup, oil, vanilla and eggs until well blended. Stir into flour mixture until well mixed. Stir in cranberries and pecans. Spoon batter evenly into pans.

3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.


Nutritional Information
1 Slice: Calories 130; Total Fat 4g; Total Carbohydrate 21g; Dietary Fiber 1g; Sugars 12g; Protein 2g