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Cranberry Orange Loaf
Makes 20 servings

2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup margarine, softened
1/2 cup Egg Beaters Healthy Real Egg Substitute
2 teaspoons grated orange peel, divided
1 1/2 teaspoons vanilla extract
8 ounces plain nonfat yogurt
1 1/2 cups fresh or frozen cranberries

2 (8 x 3 3/4 x 2 1/2-inch) foil loaf pans

1/3 cup powdered sugar
1 tablespoon orange juice

Mix flour, baking powder, baking soda and salt and set aside. Beat
sugar and margarine at low speed of electric mixer until creamy.
Blend in egg substitute, 1 teaspoon orange peel and vanilla at
medium speed. Add flour mixture alternately with yogurt, beating
at low speed until well blended. Stir in cranberries. Pour batter
into lightly greased loaf pans. Bake at 350 degrees for 50 to 55
minutes or until a toothpick inserted comes out clean. Cool in
pans on wire rack. Blend powdered sugar, orange juice and remaining
orange peel for glaze. Drizzle over prepared loaves just before

Variation: For mini loaves prepare as above substituting four (5
3/4 x 3 1/4 x 2-inch) baby foil pans as above.

For Freezing: Do not glaze loaves. Cover completely cooled loaves;
freeze. Thaw in pan at room temperature


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