Cranberry Chai Bread Recipe
Cranberry Chai Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This fragrant and full-flavored bread is excellent—it's always moist. You'll love how it captures the tastes of the season. —Jessie Apfel, Berkeley, California
Featured In: Chai Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

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

Nutritional Facts

1 slice: 138 calories, 2g fat (0 saturated fat), 37mg cholesterol, 191mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Cranberry Chai Bread in Cooking for 2 Fall 2008, p23

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Chai Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review