Trying to prevent myself from making the morning journey to the Tully's or the Starbucks or the swedish bakery, I made this relatively healthy cranberry-orange bread to take to work. It tastes kinda healthy, but is still yummy enough to satisfy one's morning sweets craving, if one has one, which one does when one is me. The recipe's from my 2002 Cooking Light cookbook.
Cranberry-Orange Tea Cake
1 c. all-purpose flour
3/4 c. whole wheat flour
3/4 c. sugar
2/3 c. sweetened dried cranberries, coarsely chopped
1 1/2 t. baking powder
1/4 t. salt
3/4 c. 1% milk (I used skim)
2 T. butter, melted
1 T. grated orange rind
1/2 c. powdered sugar
1 T. orange juice
Preheat oven to 350.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients in a large bowl and make a well in the center. Combine milk, butter, rind, and egg; add to flour mixture, stirring just until moist. Spoon batter into an 8x4" loaf pan coated with cooking spray.
Bake at 350 for 45 min. or until a wooden pick inserted in center comes out clean. Cool 5 min. in pan on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and orange juice; drizzle over bread.
Yield: 12 servings of 1 slice each.
Cal: 184 (14% from fat). Fat 2.9g (sat 1.5g, mono .8g, poly .3g). Protein 3.3g. Carb 37.8g. Fiber 1.5g. Chol 24mg, Iron 1mg, Sodium 123mg, Calc 53mg.Posted by leek on November 15, 2004 | TrackBack