LOW-FAT GLAZED CRANBERRY MINI LOAVES
These bake out very high with a nice point on top and are extremely moist with lots of flavor, no one would ever guess they are low fat! ---fresh or frozen blueberries may be used in place of cranberries but do not chop the blueberries--- I have yield at 20 (10 slices per loaf) this is of coarse only estimated it will depend on the size you slice the loaves --- you may omit the glaze if desired --- depending if you are using sweetened or unsweetened orange juice you may want to adjust the sugar amount, I used unsweetened orange with 1 cup sugar and found that to be the perfect sweetness.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease 2 mini loaf pans.
- Pick out any discolored cranberries and discard then chop coarsely.
- In a large bowl combine the flour with the next 5 ingredients, then mix in the cranberries.
- In a small bowl whisk together the egg with oil, 3/4 cup plus 2 tablespoons orange juice and vanilla.
- Add to the dry ingredients; using a wooden spoon mix JUST until combined (the batter will be thick, do not use an electric mixer for this).
- Divide the batter between the two mini loaf pans.
- Bake for 30-35 minutes or until the loaves test done.
- Cool loaves completely.
- For the glaze in a bowl whisk all glaze ingredients together until smooth adding in more sugar or milk until a fairly thick glazing consistency is achieved.
- Using a spoon drizzle the glaze over the top of the loaves.
Nutrition Facts : Calories 133, Fat 1.8, SaturatedFat 0.3, Cholesterol 9.3, Sodium 112.7, Carbohydrate 27.6, Fiber 0.6, Sugar 17.2, Protein 1.8
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