Add Quick Bread To Menu This Holiday

Cranberry-Sweet Potato Quick Bread is a great low-fat addition to the holiday table. Made with egg substitute, it has 3.6 grams of fat and 163 calories per serving.

Cranberry-Sweet Potato Quick Bread

Adapted from “Weight Watchers Simple Goodness.”

2-1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup canned unsweetened mashed sweet potato

3/4 cup egg substitute

1/3 cup orange juice

1/4 cup margarine, melted

1 cup chopped cranberries

Cooking spray

2 tablespoons sliced almonds

Preheat oven to 350 degrees. Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Make a well in center of mixture.

Combine sweet potato, egg substitute, orange juice and margarine in a bowl. Add to dry ingredients, stirring just until moistened. Fold in cranberries.

Spoon batter into a 9- by 5-inch loaf pan coated with cooking spray. Sprinkle almonds over batter. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on wire rack.

Yield: 16 servings.

Nutrition information per serving: 163 calories, 3.6 grams fat (20 percent fat calories), 4 grams protein, 29 grams carbohydrate, no cholesterol, 169 milligrams sodium.