Cranberry Apple Bread Mini-Loaf
Featuring Egg Beaters®, PAM® and Wesson®
Yield: 24 portions
Portion Size: 1 loaf
| Ingredients: | SKU: | Measure: |
|---|---|---|
| PAM® High Yield Canola Pan Spray | 64144 07263 | as needed |
| All-purpose flour | 3 cups | |
| Baking powder | 3 teaspoons | |
| Baking soda | 1 teaspoon | |
| Ground cinnamon | 2 teaspoons | |
| Red apples, ¼ diced | 5 cups | |
| Wesson® Smart Choice Cottonseed Canola Oil | 27000 63334 | ¼ cup |
| Granulated Sugar | 1½ cups | |
| Egg Beaters® Frozen Egg Product, thawed | 29000 03169 | ½ cup |
| Plain nonfat yogurt | ½ cup | |
| Fresh or frozen cranberries | 2 cups | |
| Chopped walnuts | 1 cup |
Preparation:
- Preheat convection oven 350°F.
- Spray 24 mini-loaf pans (4x2") with PAM® cooking spray.
- Mix flour, baking powder, baking soda and cinnamon in medium bowl; set aside. Toss apples with Wesson® oil in large mixing bowl, until apples are evenly coated. Stir in sugar.
- Add Egg Beaters® and yogurt to apple mixture; mix well. Add flour mixture, stir just until moistened. Gently stir in cranberries and walnuts.
- Using a #16 scoop fill each mini loaf pan and even out.
- Bake for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely and serve.
