Nutrition per serving may change if servings are adjusted.
1½ cups whole wheat pastry flour
½ cup all-purpose flour
½ cup granulated sugar (see Tips)
1 tablespoon baking powder
¼ teaspoon salt
⅓ cup almond paste
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3 tablespoons canola oil
1 cup fat-free milk
⅔ cup fresh cranberries, chopped
⅓ cup chopped almonds, toasted (see Tips)
2 teaspoons powdered sugar
Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl, stir together almond paste, egg, and oil until smooth. Stir in milk. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in cranberries and almonds. Spoon batter into prepared loaf pan.
Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Sprinkle lightly with powdered sugar before serving.
Tips: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup granulated sugar. Nutrition per Serving with Substitute: same as below, except 165 calories, 22 g carbohydrate.
To toast nuts, spread them in a single layer in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes, or until nuts are golden brown.