Cranberry Mango Bread – Developed Version Recipe

Cranberry Mango Bread – Developed Version Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, beat together eggs and SPLENDA(R) until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
  3. 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.
  4. 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.
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