Ingredients Jump to Instructions ↓

  1. 2 1/8 cups whole wheat flour

  2. 2 teaspoons cinnamon

  3. 1/4 teaspoon salt

  4. 2 teaspoons baking powder

  5. 1 teaspoon baking soda

  6. 1/4 cup egg substitute

  7. 1/4 cup molasses

  8. 1/2 cup firmly packed brown sugar

  9. 2 tablespoons margarine (like becel original)

  10. 2 tablespoons applesauce

  11. 2/3 cup nonfat plain yogurt

  12. 1 tablespoon grated lemon zest

  13. 1 medium apple , cored and grated (loosely drain extra juices)

  14. 1/3 cup cranberries (fresh or frozen)

  15. 1/3 cup raspberries , Thawed if frozen (DRAIN JUICES)

  16. 1/4 cup walnuts or 1/4 cup pecans

Instructions Jump to Ingredients ↑

  1. Preheat your oven to 375°F, and spray a loaf pan with non-stick cooking spray.

  2. In a large bowl, sift ww flour, cinnamon, salt, baking powder, and baking soda.

  3. In a small bowl, whisk together egg substitute, molasses, brown sugar, margarine, applesauce, yogurt, grated apple and lemon zest until combined.

  4. Pour wet ingredients into flour mixture, stirring just until moistened, then gently fold in cranberries and raspberries (and optional nuts). Batter will be very thick.

  5. Spread batter into prepared loaf pan (big one!) and bake for 50-60 minutes or until toothpick inserted in centre comes out clean. Cool on cooling rack 10-15 minutes before removing from pan. Cool completely on wire rack.

  6. Cover and refrigerate to bring out the flavors.


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