
Cranberry Apple Bread |
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Ingredients
| PAM® Original No-Stick Cooking Spray
| | 1-1/2 | cups
all-purpose flour
| | 1-1/2 | teaspoons
baking powder
| | 1/2 | teaspoon
baking soda
| | 1 | teaspoon
ground cinnamon
| | 2 | medium baking apples, such as Braeburn or Fuji, peeled and chopped (2 apples = about 2 cups)
| | 2 | tablespoons
Pure Wesson® Canola Oil
| | 3/4 | cup
granulated sugar
| | 1/4 | cup
Egg Beaters® Egg Product
(1/4 cup = 2 ounces)
| | 1/4 | cup
plain nonfat yogurt
| | 1 | cup
fresh or frozen cranberries
| | 1/2 | cup
chopped walnuts, optional
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Directions- Preheat oven 350°F. Spray 8-1/2" x 4-1/2" loaf pan with baking spray.
- Mix flour, baking powder, baking soda and cinnamon in medium bowl; set aside.
- Toss apples with oil in large bowl until apples are evenly coated. Stir in sugar. Add Egg Beaters® and yogurt; mix well. Add flour mixture; stir just until moistened.
- Gently stir in cranberries. Stir in walnuts, if desired.
- Spread batter evenly into prepared loaf pan.
- Bake 1 hour, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Cut into 14 slices to serve.
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