Cranberry Nut Bread

Classic Recipe:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

DIRECTIONS: Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

Adapted Recipe:
1 1/2 cups flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup Splenda for baking
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons grapeseed oil
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

DIRECTIONS: Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Mix together flours, sugars, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).


16 (1 per serving slice)

Adapted	Unadapted
Calories 163	Calories 211
Total Fat 4.6	Total Fat 6
Cholesterol 11.7 mg	Cholesterol  mg
Sodium 234 mg	Sodium 313  mg
Total Carbs 27 g	Total Carbs 37 g
Protein 3 g	Protien 3 g

Pumpkin Cheesecake Bread

The recipe was adapted from Kraftfoods.com's Layered Pumpkin Loaf. It... well, was awesome. The whole family loved it.

1 cup canned pumpkin
1/2 cup plus 1 Tbsp. granulated sugar, divided
1/2 cup plus 1 Tbsp. Splenda for baking
1/4 cup firmly packed brown sugar
1/4 cup Splenda Brown Sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
1 cup flour
1 cup whole wheat flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Fat-Free Cream Cheese

PREHEAT oven to 350ºF. Spray with fat free pam or such on a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1/2 cup of splenda sugar for baking, 1/2 cup granulated sugar, the brown sugars, 3 of the egg whites, milk and oil in large bowl. Add the flours, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 1 Tbsp. of Splenda sugar for baking and 1 Tbsp of granulated sugar and the remaining egg white with wire whisk until well blended.

SPOON half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

BAKE 1 hour to 1 hour 10 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

16 Slices (1 per serving)

Adapted	Unadapted
Calories 178	Calories 220
Total Fat 3.7	Total Fat 7.0
Sat Fat   0.3 g	Sat Fat   2.5 g
Cholesterol 2.7 mg	Cholesterol 10.0 mg
Sodium 220 mg	Sodium 216 mg
Total Carbs 29 g	Total Carbs 35 g
Fiber 1.6 g	Fiber 1.0 g
Sugar 16.3 g	Sugars 21 g
Protein 5.7 g	Protien 5 g