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Cranberry Nut Quick Bread
Reviews:
November 15, 2010

I only made a few adjustments (I always try to make a bit healthier): whole wheat flour, 3/4 cup of dk brown sugar (I just prefer the taste), about 2 tablespoons of Smart Balance spread for the butter, halved the cranberries, added 1/2 tspn each of vanilla extract, cinnamon and nutmeg and skipped the icing. I cooked it at 350 for 50 mins and it turned out pretty tasty. I did find it a little dry and I will try adding a small amount of nonfat yogurt to the batter next time in place of the butter. I'm going to make mini loaves for the kids to give their teachers for Christmas this year. 1 loaf should translate to 4 mini loaves.

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