Carrot-Cranberry Bread
Minutes Prep time: 15
Minutes Total time: 90
Servings: 24
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 90
Servings: 24
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup granulated sugar
3 eggs
1/2 cup 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 19 mg | 2% |
Carbohydrate | 24 g | 8% |
Cholesterol | 23 mg | 8% |
Total Fat | 6 g | 9% |
Iron | 1 mg | 3% |
Calories | 158 kcal | 8% |
Sodium | 87 mg | 4% |
Protein | 3 g | 6% |
Saturated Fat | 1 g | 3% |
Sugars | 12 g | 1% |
Vitamin C | 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.
Mix together sugar and eggs 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.
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.
Carrot-Cranberry Bread