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Lemon Cranberry Anise Bread Recipe

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, C
    MineralsSelenium, Natrium, Fluorine, Chromium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Non-stick cooking spray

    2. 2 cups unbleached all-purpose flour

    3. 1 cup whole-wheat flour

    4. 2 teaspoons anise or fennel seeds - crushed

    5. 1 teaspoon baking powder

    6. 1/2 teaspoon baking soda

    7. 1/2 teaspoon salt

    8. 1 medium ripe banana

    9. 1 1/2 cup buttermilk

    10. 1 egg

    11. 1 egg white

    12. 1/2 cup firmly packed light brown sugar

    13. 2 tablespoons canola oil

    14. 2 tablespoons lemon juice

    15. 1 tablespoon shredded lemon peel

    16. 1 teaspoon vanilla extract

    17. 1/3 cup dried cranberries

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 F. Spray an 8-1/2 x 4 in. loaf pan with non-stick cooking spray; set aside.

    2. In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt until well combined. In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth. Pour mixture into the dry ingredients; stir just until moistened. Stir in the cranberries.

    3. Spoon into the prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan; cool completely on a wire rack.

    4. Per serving: 143 calories; 3 g fat; 14 mg cholesterol; 25 g carbohydrate; 4 g protein; 155 mg sodium; 0 g fiber.

    5. This recipe for Lemon Cranberry Anise Bread serves/makes 1 loaf.

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