Cranberry Walnut Protein Bread

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 90.4
  • Total Fat: 2.8 g
  • Cholesterol: 35.4 mg
  • Sodium: 173.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 7.4 g

View full nutritional breakdown of Cranberry Walnut Protein Bread calories by ingredient
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Introduction

Delicious quick bread, low in sugar, all whole ingredients, can be made gluten and lactose free, filling and healthy! Delicious quick bread, low in sugar, all whole ingredients, can be made gluten and lactose free, filling and healthy!
Number of Servings: 48

Ingredients

    32 oz Dannon All Natural, Plain Nonfat Yogurt, 6 oz.
    9 large Egg, fresh, whole, raw
    4 tsp Vanilla extract, imitation, alcohol
    .50 cup Sucralite, sugar substitute for baking (by YIYEHTOV)
    1.50 cup Bob's Red Mill Quinoa Flour (by FRESHSTART469)
    8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
    8 serving Protein Powder, Jay robb Whey Protein, one scoop
    4 tsp Cinnamon, ground
    2 tsp Baking Powder
    2 tsp Baking Soda
    1 tsp Salt
    1.50 cup Dried cranberries [Whole Foods] (by VEGAN_ENGINEER)
    4 serving Fisher - Chopped Walnuts - 1/4 cup

Tips

- Can be made to fit most dietary needs by adjusting ingredients accordingly
- Freezes well and can make ahead to grab a slice from freezer and throw in micro for 30 seconds


Directions

1. Whisk eggs, then add yogurt and sugar and whisk together. Set aside.
2. Combine all dry ingredients and whisk or mix with fork.
3. Add Cranberries and Walnuts to dry mix and stir in.
4. Pour wet mix into center of dry mix and fold together, mix as little as possible so bread doesn’t get tough.
5. Divide into 2 well-oiled rounds or bread pans, and bake at 350 for 35-40 min., approx.
6. Let cool completely before cutting, use a serrated knife

Serving Size: makes 2 9" rounds which is then cut into 24 pcs each for 48 servings

Number of Servings: 48

Recipe submitted by SparkPeople user WRENGIC.

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