Cranberry Carrot Bread

Heart Smart
cranberry carrot bread

Prep Time: 15 minutes

Cooking Time: 50 to 55 minutes

Total Time: 1 hour 35 minutes (includes cooling time)

Ingredients

  • Nonstick cooking spray with flour (such as Baker’s Joy)
  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat white flour (such as King Arthur’s Whole Wheat White Flour)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/4 cup skim milk
  • 1 large egg
  • 2 egg whites
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 2 cups shredded carrots
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, chopped

Glaze:

  • 1/2 cup powdered sugar
  • 3 tablespoons orange juice

Instructions

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray with added flour and set aside. In a large bowl, combine all-purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add applesauce mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened, being careful not to over mix (the batter will be thick). Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. To prepare glaze, combine the powdered sugar and orange juice and stir until smooth. Spread the glaze over the top of the bread while to is still warm. Allow the bread to cool in pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.


Yield: 14 servings

Nutritional Info

  • Calories = 193    
  • Fat = 5 gm    
  • Saturated fat = 0 gm
  • Trans fat = 0 gm    
  • Cholesterol = 15 mg    
  • Protein = 4 gm   
  • Sodium = 168 mg    
  • Carbohydrate = 35 gm    
  • Fiber = 2 gm
  • Calcium = 28 mg    
  • Calories from fat = 23%

Food exchanges: 2 starch, 1 vegetable, 1/2 fat