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Add a photoServings: 12
Ingredients
- 1 1/2 c. cranberries whole, fresh
- 1 c. sugar
- 2 c. flour, all-purpose
- 1 Tbsp. baking pwdr
- 1/2 tsp grnd nutmeg
- 1/4 tsp grnd ginger
- 1/4 tsp Salt grated zest of two oranges
- 1/2 c. walnuts minced
- 3/4 c. fresh orange juice
- 1/2 c. egg beaters=AE 99% egg substitute
- 1 tsp vanilla extract
- 4 Tbsp. unsalted butter melted
Directions
- Preheat oven to 350F. Combine the cranberries and sugar in the work bowl of a food processor fitted with the steel blade. Pulse to coarsely grind. Set aside.
- In a large bowl, combine the flour, baking pwdr, spices and salt. Add in the orange zest and walnuts. Toss to blend.
- In a small bowl, combine the orange juice and egg substitute. Beat with a whisk till frothy. Add in the vanilla extract and cranberry mix. Stir to combine. Pour over the dry ingredients and drizzle with the butter. Stir with a spatula just till moistened and cranberries are proportionately distributed.
- Pour the batter into a loaf pan coated with cooking spray. Bake on the center rack of the preheated oven for 45 to 50 min, or possibly till a wooden toothpick inserted in the center comes out clean. The top surface should be crusty and golden brown. Turn the loaf out onto a wire rack to cold completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 51 | 24% |
| Total Fat 5.9g | 7% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 383mg | 16% |
| Potassium 112mg | 3% |
| Total Carbs 36.3g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 18.75g | 13% |
| Protein 3.95g | 6% |
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