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Cranberry Chai Bread

 Cranberry Chai Bread
Jess Apfe 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.
6 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 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


  • 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).
Nutritional Facts: 1 slice equals 138 calories,

2 of 2

Cranberry Chai Bread (continued)

Nutritional Facts: 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.