Cranberry Carrot Bread

Thanksgiving side dish recipe: Cranberry carrot bread

INGREDIENTS

Nonstick floured baking spray

1¼ cups all-purpose flour

1 cup whole wheat flour (such as King Arthur’s Whole Wheat White Flour)

¾ cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup applesauce

¼ cup skim milk

1 large egg

2 egg whites

2 tablespoons canola oil

1 tablespoon vanilla extract

2 cups shredded carrots

⅓ cup dried cranberries

⅓ cup pecans, chopped

FOR THE GLAZE

½ cup powdered sugar

3 tablespoons orange juice

 

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with baking spray and set aside.

In a large bowl, combine flours, sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened. Do 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.

Combine the powdered sugar and juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.

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