Cranberry Chai Bread Recipe

Cranberry Chai Bread Recipe photo by Taste of Home

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Jessie Apfel of Berkeley, California shares this recipe for fragrant and full-flavored bread. “This is excellent-it's always moist.” You'll love how it captures the tastes of the season.

This recipe is:

Diabetic Friendly

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Cranberry Chai Bread Recipe

Prep: 15 min. Bake: 35 min. + cooling

Yield: 6 Servings

15 35 50

Ingredients

1/2 cup all-purpose flour
1/3 cup whole wheat flour
1-1/2 teaspoons baking powder
2 ounces fat-free cream cheese
1 egg
Sugar substitute equivalent to 1/3 cup sugar
1/3 cup mashed sweet potato
2 tablespoons spice chai tea latte mix
2 tablespoons 2% milk
1/4 cup dried cranberries

Directions

In a small bowl, combine flours and baking powder. In a small bowl, beat cream cheese until smooth. Beat in the egg, sugar substitute, potato, chai mix and milk. Stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 mini loaf (6 slices).

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 slice equals 138 calories, 2 g fat (trace saturated fat), 37 mg cholesterol, 191 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Cranberry Chai Bread in Cooking for 2 Fall 2008, p23