Skinny Cranberry-Nut Bread

Vegetarian
Skinny Cranberry-Nut Bread
145 min.
32
125kcal

Suggestions


Welcome to a delightful culinary experience with our Skinny Cranberry-Nut Bread! This vegetarian-friendly recipe is perfect for those who want to indulge in a delicious treat without the guilt. With each slice containing only 125 calories, you can enjoy this wholesome bread as a snack or a breakfast option without compromising your health goals.

Imagine the warm aroma of freshly baked bread wafting through your kitchen, enticing everyone around. The combination of Gold all-purpose and whole wheat flour creates a perfect texture, while the natural sweetness from real maple syrup and sugar balances beautifully with the tartness of cranberries. Each bite is enriched with the nutty flavor of toasted pecans, adding a delightful crunch that elevates this bread to a whole new level.

Not only is this recipe easy to prepare, but it also allows you to enjoy the benefits of wholesome ingredients. Packed with fiber and nutrients, this bread is a fantastic way to incorporate fruits and nuts into your diet. Whether you’re hosting a brunch, looking for a healthy snack, or simply craving something sweet, our Skinny Cranberry-Nut Bread is sure to impress. So, roll up your sleeves and get ready to bake a loaf that will have everyone coming back for seconds!

Ingredients

  • 1.5 cups flour all-purpose
  • 1.5 cups flour whole wheat
  • 1.3 cups sugar 
  • teaspoons double-acting baking powder 
  • teaspoon salt 
  • teaspoon ground ginger 
  • 0.3 teaspoon baking soda 
  • 0.8 cup skim milk fat-free (skim)
  • 0.5 cup maple syrup 
  • 0.3 cup canola oil 
  • teaspoons vanilla 
  •  egg whites 
  •  eggs 
  • cups cranberries fresh thawed drained coarsely chopped ( and )
  • 0.5 cup pecans chopped toasted

Equipment

  • bowl
  • oven
  • loaf pan
  • toothpicks

Directions

  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.

Nutrition Facts

Calories125kcal
Protein6.59%
Fat27.57%
Carbs65.84%

Properties

Glycemic Index
11.31
Glycemic Load
10.33
Inflammation Score
-1
Nutrition Score
4.0960869296737%

Flavonoids

Cyanidin
3.08mg
Delphinidin
0.6mg
Malvidin
0.03mg
Pelargonidin
0.02mg
Peonidin
3.07mg
Catechin
0.15mg
Epigallocatechin
0.14mg
Epicatechin
0.29mg
Epigallocatechin 3-gallate
0.1mg
Kaempferol
0.01mg
Myricetin
0.41mg
Quercetin
0.93mg

Nutrients percent of daily need

Calories:125.34kcal
6.27%
Fat:3.93g
6.05%
Saturated Fat:0.36g
2.24%
Carbohydrates:21.13g
7.04%
Net Carbohydrates:19.97g
7.26%
Sugar:11.53g
12.81%
Cholesterol:5.29mg
1.76%
Sodium:116.07mg
5.05%
Alcohol:0.09g
100%
Alcohol %:0.25%
100%
Protein:2.11g
4.23%
Manganese:0.51mg
25.31%
Selenium:6.53µg
9.33%
Vitamin B2:0.13mg
7.61%
Vitamin B1:0.09mg
6.23%
Phosphorus:46.56mg
4.66%
Fiber:1.16g
4.63%
Vitamin E:0.57mg
3.82%
Folate:14.48µg
3.62%
Magnesium:13.78mg
3.45%
Iron:0.61mg
3.38%
Vitamin B3:0.67mg
3.36%
Calcium:33.36mg
3.34%
Copper:0.06mg
2.9%
Zinc:0.35mg
2.35%
Vitamin K:2.16µg
2.06%
Vitamin B6:0.04mg
1.94%
Potassium:65.95mg
1.88%
Vitamin B5:0.14mg
1.38%
Vitamin C:0.89mg
1.08%