Ingredients:
for the bread:
1 c all purpose flour
1 c whole wheat flour
1/4 c brown sugar
2 Tbs flaxmeal
1 tsp baking soda
1/4 tsp salt
1 c milk
1 c cranberries, I rehydrated 3/4 c dried cranberries in apple juice
1/4 c applesauce, unsweetened
for the glaze:
3 Tbs powdered sugar
1 tsp milk
Directions:
Preheat your oven to 350º and prepare a medium sized loaf pan with cooking spray. In a medium bowl combine the flours, sugar, flaxmeal, baking soda and salt. In a large bowl whisk together the milk, cranberries and applesauce, slowly incorporate the dry ingredients into the wet. Spread the batter into the pan and bake for 30-35 minutes, until lightly golden and a tester comes out clean. Cool 15 minutes in the pan and then turn out onto a clean surface and cool completely. Slice and serve.
Yields 1 Loaf
*Note: to rehydrate the dried cranberries place them in a 2 c measuring cup and cover with apple juice, wait 30-45 minutes.
This looks delicious. Stopping by from SITS today. You have a lovely blog!
Oh thank you Pam, happy thanksgiving!
WOW! I would love to snack on that bread as well! Yumm-O! Thank you so so much for joining in GYCO with Julie and I! Always great seeing what everyone whips up! Happy Thanksgiving to you!
Jen
That bread looks delicious! Great picture, too! 🙂 Pinning this recipe.
This looks delicious but not sure what flax meal is. Can it be left out? Pinning this recipe too!
You can leave it out, it’s good extra nutrients, can be mixed with water and used as an egg sub for allergies.
That looks very good, thanks for posting your recipe!
Nice bread! I like your idea of mix and match ingredients.
Delicious! Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂
Oh how I love cranberry bread! Thank you for sharing!
Also, I love the name of your blog!