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BROWSE

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CARROT-CRANBERRY BREAD

Active Time : 1 Hour 30 Minutes
Total Time : 1 Hour 30 Minutes
Serves : 24
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 3 cups Ultragrain® All Purpose 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 3 med = about 2 cups medium carrots, shredded
  • 3/4 cup dried cranberries
DIRECTIONS

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 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.

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.