I made this bread last week. I sure have been baking a lot lately! I'm feeling better and I have a little time off school, so I have some time to try out new recipes. This was a moist, flavorful bread. I used dried cranberries instead of fresh. I'm sure the bread would be amazing with fresh cranberries!

Fruitful Cranberry Bread

1 1/2 c whole wheat pastry flour
1/2 c oat bran
1/3 c sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
3/4 c orange juice
2 large very ripe bananas, mashed
1 tsp vanilla extract
1 tsp orange zest
1 c coarsely chopped fresh or frozen cranberries

Combine the flour, oat bran, sugar, baking powder, baking soda, and nutmeg, and stir to mix well. Add the juice, banana, vanilla, and orange zest, and stir just until the dry ingredients are moistened. Fold in the cranberries.

Coat an 8x4 inch loaf pan with nonstick cooking spray. Spread the mixture evenly in the pan, and bake at 350 for 25-40 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Let bread sit for 10 minutes and then invert loaf onto a wire rack, turn right side up and cool before slicing.

Yield: 12 slices

Cals: 76
Fat: 0.5g
Protein 2.2g
Fiber 2.5g

Adapted from "Secrets of Fat-Free Baking"