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Friday, March 12, 2010

Cranberry Surprise Loaf

I've developed a series of breakfast breads packed full of fiber, Omega 3 and folic acid - all things they tell pregnant women to eat lots of. Here is one of my favorite recipes:

Original recipe can be found in Pillsbury's "The Complete Book of Baking"

I've modified it with less flour, added wheat germ and flax seed meal. Less sugar and added agave syrup.

6 oz cream cheese, softened
1 egg
1 1/2 cups flour
1/2 cup wheat germ
1/2 cup ground flax seed meal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup apple juice
1/2 cup agave syrup
1/4 cup margarine or butter, melted
1 egg, beaten
12oz cranberries (fresh or frozen)
1/2 cup nuts (optional)

Heat oven to 350F. Grease and flour bottom only of 9x5 inch loaf pan. In small bowl, beat cream cheese and one egg until light and fluffy.

In large bowl, combine flour, wheat germ, flax seed, sugar, baking powder, baking soda and salt. Add apple juice, margarine/butter and beaten egg. Fold in cranberries and nuts.

Spoon half the batter into greased and floured pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter.

Bake at 350F for 65 - 75 minutes or until you can insert a knife and pull it out clean. Cool completely, then wrap tight and refrigerate.

I must give credit for the Flax Seed, Wheat Germ and Agave Syrup to a favorite blogger - Take Back Your Table - I love making her recipes and think she's going to be famous some day. She's an awesome cook and I love her style!!!