This bread gets a healthified makeover to let the classic fall flavors come through, with 23% fewer calories and 50% less fat. The tasty recipe also benefits from ginger’s warm spice notes.
3 cups all-purpose flour >
1 1/2 cups all-purpose flour plus 1 1/2 cups whole wheat flour
1 1/2 cups sugar >
1 1/4 cups sugar
2/3 cup vegetable oil >
1/3 cup canola oil
1 teaspoon vanilla >
2 teaspoons vanilla
4 eggs >
2 egg whites plus 1 egg
1 cup chopped pecans >
1/2 cup toasted chopped pecans
Nutritional Highlights
170 (before)
130 (after)
8 g (before)
4 g (after)
25 mg (before)
5 mg (after)
15 min |
2 hr 25 min |
2 loaves (16 slices each) |
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Gold Medal® whole wheat flour
1 1/4 cups sugar
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
1/3 cup canola oil
2 teaspoons vanilla
2 egg whites
1 egg
2 cups fresh or frozen (thawed and drained) cranberries, coarsely chopped
1/2 cup chopped pecans, toasted*
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.
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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.
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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.
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Nutritional Information
1 slice:
Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 5mg; Sodium 125mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 12g); Protein 2g
% Daily Value
Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4%
Exchanges
1 Starch, 1/2 Other Carbohydrate, 1/2 Fat
Carbohydrate Choices
1 1/2
