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Simple & Delicious

Carrot-Cranberry Bread

A delicious moist bread with fresh carrots and dried cranberries

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Time:

Hands On: 15 minutes
Total Time: 1 hour 30 minutes

Servings:

Makes 2 loaves, 24 servings (1 slice each)
Ingredients
  •   PAM® Original No-Stick Cooking Spray
  • 3 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole Wheat Flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 3/4 cup Egg Beaters® Original
  • 1/2 cup Pure Wesson® Canola Oil
  • 1 tablespoon vanilla extract
  • 1/2 cup sweetened applesauce
  • 3 medium carrots, shredded (3 med = about 2 cups)
  • 3/4 cup dried cranberries
Directions
  1. Preheat oven to 350°F. Spray two 9x5-inch loaf pans with cooking spray; set aside. Combine flour, cinnamon, baking powder and baking soda in medium bowl; set aside.
  2. Mix together sugar and Egg Beaters in large bowl with electric mixer on medium speed 2 minutes. Gradually add oil and vanilla; mix 1 minute more. Add applesauce; mix well. Stir in flour mixture with a spoon; mix until evenly moistened. Add carrots and cranberries; mix well. Divide batter between 2 prepared pans.
  3. Bake 50 to 55 minutes or until wooden pick inserted into center of loaves comes out clean. Cool in pan on wire rack 10 minutes, then remove loaves from pans and cool completely. Using serrated knife, cut each loaf into 12 slices to serve.

Nutrition Facts

Amount per Serving
Calories
151
% Daily Value*
Total fat
8%
5 g
Saturated fat
2%
0 g
Cholesterol
0%
0 MG
Sodium
4%
93 MG
Carbohydrate
8%
24 g
Dietary fiber
6%
2 g
Sugars
1%
11 g
Protein
6%
3 g
Vitamin A
26%
Vitamin C
1%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information