Lemon Cranberry Loaf
4 ww points, 3 SP on blue, green & purple/3PP
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Servings: 10
Author: Drizzle
- 1 egg
- 2 egg whites 1/4 cup from the carton
- 3 Tbsp white sugar
- 1/2 cup skry plain yogurt 0% greek is fine too
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla
- 2 Tbsp fresh squeezed lemon
- 1.5 tsp lemon zest
- 1.5 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 heaping cup fresh cranberries frozen will work, just might be a little more water to them
- FOR THE GLAZE
- 2 tsp fresh squeezed lemon
- 3 Tbsp icing sugar confectionery sugar, AKA powdered sugar
Preheat the oven to 375F and spray a regular size loaf pan with some nonstick cooking spray.
In a bowl, whisk together the egg, egg whites, and white sugar until it’s light and fluffy.
Add in the yogurt, apple sauce, vanilla, and 2 tablespoons of lemon juice.
Stir in the all purpose flour, baking powder, baking soda, and lemon zest.
Gently fold in the cranberries.
Fill the loaf pan with the batter and bake in the oven for 40 minutes.
To make the glaze, mix the remaining 2 teaspoons of lemon juice with 3 tablespoons of powdered sugar. Once the loaf has cooled a bit, pour the glaze over the top. It does not give you a lot but it is enough to add a light coat to the top of the loaf.
Cut into 10 pieces.
Serving: 1slice | Calories: 120kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.15g | Sodium: 195mg | Fiber: 0.88g | Sugar: 8.7g