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Makeover Holiday Loaf Recipe

Makeover Holiday Loaf Recipe photo by Taste of Home

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This fruit and nut-filled treat serves up the essence of fruitcake, but with a better nutritional profile than the original. If your family loves fruitcake, they're sure to enjoy this recipe. Iris Cook - Glasgow, Montana

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Healthy

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Makeover Holiday Loaf Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 16 Servings

25 55 80

Ingredients

3/4 cup golden raisins and cherries
3/4 cup chopped walnuts
1/2 cup raisins
1/4 cup shortening
1/4 cup brown sugar blend
2 eggs
1/2 cup molasses
1/4 cup unsweetened applesauce
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup fat-free milk

Directions

Coat a 9-in. x 5-in. loaf pan with cooking spray. Line the bottom with waxed paper; spray the paper and sprinkle with flour. Set aside.
Combine the golden raisins and cherries, walnuts and raisins. Set aside. In a large bowl, beat shortening and brown sugar blend until well blended. Add eggs, one at a time, beating well after each addition. Beat in molasses and applesauce (mixture will appear curdled).
Combine the flour, cinnamon, baking powder, nutmeg, allspice, salt, baking soda and cloves; add to shortening mixture alternately with milk. Fold in raisin mixture.
Transfer to prepared pan. Bake at 325° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator. Yield: 1 loaf (16 slices).

Editor's Note: This recipe was tested with Splenda brown sugar blend.

Nutritional Facts 1 slice equals 208 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 164 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Makeover Holiday Loaf in Healthy Cooking December/January 2009, p17

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Makeover Holiday Loaf

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Reviewed on Dec. 30, 2008 by janisfour

What's with the shortening? Who uses that to bake with anymore?

Reviewed on Dec. 30, 2008 by janisfour

Reviewed on Dec. 30, 2008 by bbheart

I made this and it ok, but I made it again and use cream the next time and it was better. If you are wathing your weight, then use the fat-free milk. I like the cream better.