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Dried-Cranberry Spice Bread

By: Cooking Light magazine

"Dried cranberries make this bread a year-round favorite. Of course, it's also perfect for the holidays."

Rate/Review | Read Reviews (7)

Servings (Help)

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Original Recipe Yield 1 loaf

Ingredients

2 1/4 cups all-purpose flour
3/4 cup white sugar
1/4 cup cornmeal
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup dried cranberries
1 cup low-fat buttermilk
1/3 cup light molasses
2 tablespoons vegetable oil
2 eggs
cooking spray

Directions

Preheat oven to 350 degrees.
Combine first 9 ingredients in a large bowl. Stir in dried cranberries, and make a well in center of mixture. Combine buttermilk, molasses, oil, and eggs in a bowl, and stir well with a whisk. Add the buttermilk mixture to the flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 185 (13% from fat); FAT 2.7g (sat 0.6g, mono 0.8g, poly 1g); PROTEIN 3.7g; CARB 37.4g; FIBER 1.2g; CHOL 28mg; IRON 1.6mg; SODIUM 259mg; CALC 46mg