Cranberry Maple sweet bread
Changed a recipe I found to use natural sweeteners and reducing (gluten) flour by half.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 2 eggs
- 1/4 cup butter
- 1 tablespoon milk
- 2 teaspoon baking powder
- 3/4 cup maple syrup
- 1 cup bananas mashed
- 1 cup whole-wheat flour
- 7/8 cup buckwheat flour (or 2 cups regular flour total)
- 1/2 cup hickory nuts or walnuts - rough chop
- 1 cup dried cranberries or 1 1/2 cups fresh
- Carbohydrate 254.255520607381 g
- Cholesterol 13.9845833475546 mg
- Fat 15.3279708471404 g
- Fiber 35.0513999498348 g
- Protein 44.3420208657539 g
- Saturated Fat 5.39613517199703 g
- Serving Size 1 1 Serving (419g)
- Sodium 112.74437503671 mg
- Sugar 219.204120657546 g
- Trans Fat 2.16539750178746 g
- Calories 1240 calories
Preheat oven to 350 degrees Grease loaf pan Mix sugar and butter until blended. Add banana, milk and eggs, mixing well. Add dry ingredients, stir in nuts and cranberries. Spread batter in loaf pan. bake 1 hour 10 minutes, or until a tooth pick come south clean.
