Cranberry gingerbread (any size)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Unbleached flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 2 | teaspoons | Ginger |
| ½ | cup | Brown sugar -- packed |
| ⅓ | cup | Applesauce -- at room |
| Temperature | ||
| 1 | Egg white -- whipped | |
| ½ | cup | Fat-free yogurt |
| ¼ | cup | Molasses |
| 2 | tablespoons | Molasses |
| 1 | cup | Water -- very hot |
| 1 | cup | Cranberries -- chopped |
Directions
Preheat oven at 350. Prepare pan(s) with cooking spray and flour.
In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and brown sugar. In another mixing bowl, combine applesauce, egg white, yogurt, molasses, hot water, and cranberries.
Mix dry ingredients with wet ingredients just until moistened. Pour the batter into the prepared pan(s). Bake for 35 to 45 minutes depending on pan size.
Recipe By : Anita A. Matejka