Healthified Cranberry-Nut Bread

 

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.