Print Recipe Close Window

Cranberry Orange Loaf

Yield: 10- 2 3/4 ounces per serving



1 cup all purpose flour
1/2 cup instant rolled oats
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup egg whites
1/2 cup honey
1/2 cup skim milk
4 tablespoons orange juice concentrate, undiluted
1 tablespoon apple sauce
1 cup fresh raw cranberries

Preheat oven to 350º. Lightly spray a nonstick loaf pan.

Combine dry ingredients in a large mixing bowl; set aside.

Combine the remaining ingredients except the cranberries, into a food processor and blend smooth. Add the cranberries and pulse for a few seconds so the cranberries are chopped. Add cranberry mixture to the dry ingredients and mix smooth.

Pour into loaf pan and bake until done (test with a toothpick), about 40 minutes.

Cool slightly and remove from pan. Cool on a wire rack. Wrap and store in the refrigerator.