Thanksgiving side dish recipe: Cranberry carrot bread

CRANBERRY CARROT BREAD

Serves: 14 / Preparation time: 15 minutes / Total time: 1 hour, 15 minutes

Nonstick floured baking spray

1 1/4 cups all-purpose flour

1 cup whole wheat flour (such as King Arthur’s Whole Wheat White Flour)

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup applesauce

1/4 cup skim milk

1 large egg

2 egg whites

2 tablespoons canola oil

1 tablespoon vanilla extract

2 cups shredded carrots

1/3 cup dried cranberries

1/3 cup pecans, chopped

GLAZE

1/2 cup powdered sugar

3 tablespoons orange juice

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick floured baking spray and set aside.

In a large bowl, combine all-purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add applesauce mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened, being careful not to over-mix (the batter will be thick).

Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

To prepare glaze: Combine the powdered sugar and orange juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.

Created by Shannon Cole, dietetic intern, Henry Ford Hospital, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen.

193 calories (23 percent from fat), 5 g fat (0 g saturated fat, 0 g trans fat), 35 g carbohydrates, 4 g protein, 168 mg sodium, 15 mg cholesterol, 28 mg calcium, 2 g fiber. Food exchanges: 2 starch, 1 vegetable, 1/2 fat.