- 1/2 cup liquid egg substitute
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 cup mango puree
- 1 tablespoon orange zest
- 3 tablespoons canola oil
- 2 1/2 cups whole wheat flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup chopped cranberries
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, beat together eggs and SPLENDA(R) until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
- In a separate medium bowl, sift together flour, salt, baking powder and baking soda. Blend into the mango mixture. Fold in cranberries. Transfer to a 9×5 inch loaf pan.
- Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.