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Carrot-Cranberry Bread

Active Time: 1 Hour 30 Minutes

Total Time: 1 Hour 30 Minutes

Serves: 24


Carrot-Cranberry Bread


  • Preheat oven to 350°F. Spray two 9x5-inch loaf pans with cooking spray; set aside. Combine flour, cinnamon, baking powder and baking soda in medium bowl; set aside.
  • Mix together sugar and Egg Beaters in large bowl with electric mixer on medium speed 2 minutes. Gradually add oil and vanilla; mix 1 minute more. Add applesauce; mix well. Stir in flour mixture with a spoon; mix until evenly moistened. Add carrots and cranberries; mix well. Divide batter between 2 prepared pans.
  • Bake 50 to 55 minutes or until wooden pick inserted into center of loaves comes out clean. Cool in pan on wire rack 10 minutes, then remove loaves from pans and cool completely. Using serrated knife, cut each loaf into 12 slices to serve.


Serving Size: 2 loaves, 24 servings (1 slice each)
  • Calories 152kcal -
  • Total Fat 5g -
  • Saturated Fat 0g -
  • Cholesterol 0mg -
  • Sodium 93mg -
  • Carbohydrates 24g -
  • Fiber 2g -
  • Protein 3g -