[THANKSGIVING-RECIPE] Cranberry Citrus Bundt Bread

Cranberry Citrus Bundt Bread

(Fat-Free, Too)

Serves 12

This recipe started off as a muffin, but it grew into this delighful
bread—one of my favorites. I am usually the first to defend keeping
nuts in a recipe, because they impart a unique flavor and texture that
would otherwise be missed. This bread is an exception. I substituted
dried cranberries for the nuts and they worked beautifully.
How fat and calories were lowered:

* Used nonfat yogurt instead of butter and sour cream
* Eliminated nuts as described above
* Replaced whole egg with egg whites

Nutrition Scorecard
(per serving)

Calories: before 380, after 189
Fat (grams): before 19, after 0
% calories from fat: before 44, after 1
Cholesterol (mg): before 30, after 0
Bread

1/2 cup dried cranberries
1/3 cup fresh orange juice
1 medium orange, washed
1 cup fresh cranberries, rinsed and sorted
1 cup all-purpose flour
1 cup sugar
1/4 cup whole-wheat flour
2 teaspoons baking powder
1 cup nonfat vanilla yogurt
1 teaspoon baking soda
2 egg whites

Citrus Glaze

1/2 cup confectioners' sugar
* 5 teaspoons fresh orange juice

Preheat the oven to 375 degrees F. Lightly coat a fluted tube pan with
nonstick vegetable-oil spray.

In a small bowl, combine the dried cranberries and orange juice.

Cut the orange in 8 small pieces. Place the orange pieces and fresh
cranberries in a food processor or blender. Pulse until coarsely chopped.

In a medium bowl, combine the all-purpose flour, sugar, whole-wheat
flour, and baking powder.

In a large bowl, stir the yogurt and baking soda. (The volume will
nearly double.) Using an electric mixer, beat in the egg whites one at
a time. Beat in the chopped orange mixture. Add the dried cranberry
mixture and beat until blended. Add flour mixture and beat just until
combined. Transfer the batter to the prepared pan. Bake 40 to 45
minutes, or until a wooden toothpick inserted near the center comes
out clean. Remove from oven. Invert and cool 10 minutes on a wire rack
(bread will still be clinging to pan). Gently run a knife around the
outer edges and remove the bread. Let it cool completely on the rack
and glaze when cool.

To make the glaze: In a small bowl,
stir together the powdered sugar and
orange juice until smooth.

Drizzle evenly over the cooled bread.

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