Cranberry-Apple Bread

Prep Time: 20 mins | Total Time: 2 ½ Hours | Servings: 14

  • SERVES 14
  • Prep Time: 20
  • Cook Time: 2.5 hrs

Ingredients

  • 1-1/2 cups Ultragrain® All Purpose Flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 medium apples, such as Bareburn or Fuji, peeled, chopped (2 med = about 2 cups)
  • 2 tablespoons Pure Wesson® Canola Oil
  • 3/4 cup granulated sugar
  • 1/4 cup Egg Beaters® Original
  • 1/4 cup plain nonfat yogurt
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped walnuts, optional

Directions

  1. Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use.
  2. Preheat oven to 375°F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside.
  3. Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup.
  4. Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-wip just before serving.
Nutritional Information per serving:

Calories 125, Total fat 2 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 109 mg, Carbohydrate 24 g, Dietary fiber 2 g, Sugars 14 g, Protein 3 g, Vitamin A 1%, Vitamin C 2%, Calcium 4%, Iron 3%

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