Normally I would try to get away with using less sugar, but the natural tartness of the cranberries means that the surrounding batter in this cranberry bread needs to be sweet. I find the contrast between the sweet bread and the tart cranberries delightful, however some of you might want to add 1/4 cup more sugar to further balance out the tartness.
Makes 12 slices
Total time: 2 hours 15 minutes
Prep: 10 minutes
Bake: 1 hour 15 minutes
Cool: 50 minutes
Nonstick cooking spray
2 cups (8 ounces) fresh cranberries
2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup light olive oil (not extra-virgin)
1 cup sugar
3/4 cup reduced fat milk
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
2. Wash and dry the cranberries, and toss them in a bowl with 1/4 cup of the flour.
3. In a large bowl, whisk together the remaining flour with the baking powder and salt.
4. In a medium bowl, lightly beat the eggs. Add the oil and the sugar and whisk until smooth. Whisk in the milk and vanilla.
5. Pour liquid mixture onto dry mixture and use a spatula to combine. Fold in cranberries, including any flour remaining in the bowl.
6. Pour batter into prepared pan, smoothing the top with a spatula. Bake 1 hour, then check the bread by inserting a toothpick in its center. Bread is ready if toothpick comes out dry, but at this point it will likely not be fully baked yet, although the edges are beginning to brown. To prevent the edges from burning, cover the bread loosely with foil and continue baking, about 15 more minutes, until center is fully baked.
7. Transfer to a wire rack and let cool, in baking pan, 30 minutes, then invert onto a wire rack to cool about 15 more minutes before slicing and serving.
Nutrition for 1 slice
Total Fat 7.5 g
Saturated Fat 0.9 g
Sodium 148.0 mg
Total Carbohydrate 35.9 g
Dietary Fiber 3.5 g
Sugars 18.2 g
Protein 4.3 g
Weight Watchers Points Plus: 6 points