zz CRANBERRY APPLE BREAD MINI-LOAF 0516

Egg Beaters


Yield: 24 portions
Portion Size: 1 mini-loaf

Ingredients:SKU:Measure:
PAM® High Yield Canola Spray, as needed64144 07263 
All-purpose flour 3 cups
Baking powder 1 tbsp
Baking soda 1 tsp
Ground cinnamon 2 tsp
Red apples, 1/4" diced 5 cups
Wesson® Smart Choice Cottonseed/Canola Blend27000 633341/4 cup
Granulated sugar 1-1/2 cups
Egg Beaters® Liquid Eggs, thawed29000 031691/2 cup
Plain nonfat yogurt 1/2 cup
Fresh or frozen cranberries 2 cups
Chopped walnuts 1 cup

Preparation:

  1. Preheat convection oven to 350°F.
  2. Spray 24 mini-loaf pans (4x2") with PAM® High Yield Canola Cooking Spray.
  3. Mix flour, baking powder, baking soda and cinnamon in medium bowl; set aside. Toss apples with Wesson® Smart Choice Cottonseed/Canola Blend in large mixing bowl, until apples are evenly coated. Stir in sugar.
  4. Add Egg Beaters® Liquid Eggs and yogurt to apple mixture; mix well. Add flour mixture; stir just until moistened. Gently stir in cranberries and walnuts.
  5. Using a #16 scoop, fill each mini-loaf pan and even out.
  6. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely and serve.
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