| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | cups Gold Medal® whole wheat flour |
| 1 1/4 | cups sugar |
| 2 | teaspoons baking powder |
| 1 | teaspoon salt |
| 1 | teaspoon ground ginger |
| 1/4 | teaspoon baking soda |
| 3/4 | cup fat-free (skim) milk |
| 1/2 | cup real maple syrup |
| 1/3 | cup canola oil |
| 2 | teaspoons vanilla |
| 2 | egg whites |
| 1 | egg |
| 2 | cups fresh or frozen (thawed and drained) cranberries, coarsely chopped |
| 1/2 | cup chopped pecans, toasted* |
| 1. | Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray. In large bowl, mix flours, sugar, baking powder, salt, ginger and baking soda until well blended. |
| 2. | In medium bowl, stir milk, maple syrup, oil, vanilla and eggs until well blended. Stir into flour mixture until well mixed. Stir in cranberries and pecans. Spoon batter evenly into pans. |
| 3. | Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap tightly and store in refrigerator. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
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| Cranberries can get away from you and roll right off the cutting board if you try to chop too many at once. Chop just a small handful at a time for more control. |
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| This recipe makes two loaves—one for now and one to wrap tightly and store in the freezer for later. |
Nutrition Information:
130 ( 35); 4g ( 0g, 0g); 5mg; 125mg; 21g ( 1g, 12g); 2g 0%; 0%; 4%; 4% 1 ; 1/2 ; 0 ; 1/2 1 1/2