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Chocolate-cranberry Quick Bread

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Toronto Low fat, Quickbread, Sent to eat, Sent to rec 16 Servings

INGREDIENTS

2 c All-purpose flour
1/3 c Granulated sugar
2 t Baking powder
1 t Salt
1 Egg
1 c Milk
1/2 t Vanilla
3 T Butter, melted and cooled OR
margarine melted and
cooled
1/3 c Semisweet chocolate, finely
chopped OR semisweet
chocolate chips finely
chopped
1/2 c Fresh cranberries, chopped
OR dried cranberries
chopped

INSTRUCTIONS

Preheat oven to 350 F.  Combine flour, sugar, baking powder and salt in
mixing bowl. In  separate bowl, beat egg, milk and vanilla. Add melted
butter [or  margarine]. Stir liquid into dry ingredients until well
blended. Fold  in chocolate and cranberries. Transfer batter to greased
9-by-5-inch  loaf pan. Bake in a 350 F oven 40 minutes or until done.
Cool in pan  on wire rack for 10 minutes. Remove from pan and cool
completely then  wrap in foil and set aside overnight before slicing.
Makes 16 servings.  MC nutritional analysis, per serving: 125  
Calories 4.2 g  fat 19.7  g carbohydrate 0.6 g  dietary fiber 29.5 %
calories from fat (just  barely "low fat")  NOTES : "because this loaf
may not slice well when still warm, plan to  serve it the next day."
The Toronto Star rates this recipe as easy.  The recipe was tested in
the Toronto Star kitchens. Formatted in  MasterCook 4 by Ellen Pickett
<ellen@qnetix.ca> 1999-11-25. Sent to  Eat-lf and Recipelu by Ellen
Pickett <ellen@qnetix.ca> 1999-11-25.  Recipe by: Toronto Star,
1998-12-21 (Daily Recipe)  Posted to EAT-LF Digest by "Ellen Pickett"
<ellen@qnetix.ca> on Nov  25, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 262
Calories From Fat: 73
Total Fat: 8.7g
Cholesterol: 18.6mg
Sodium: 309.7mg
Potassium: 135.1mg
Carbohydrates: 44.7g
Fiber: 3.7g
Sugar: 5.1g
Protein: 4.4g


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