Whole Wheat Apple Cranberry Loaf

2 1/2 C whole wheat flour
2 tsp cinnamon
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 egg
1/4 C fancy molasses
1/2 C packed brown sugar
1/4 C soft margarine, melted
2/3 C plain low-fat yogurt or buttermilk
grated zest of one lemon
3/4 C dried cranberries
1 apple, peeled, cored, and grated

Preheat oven to 375 degrees F. Spray a loaf pan with non-stick cooking spray and line bottom with parchment paper.

In a large bowl mix flour, cinnamon, salt, baking powder, and baking soda. In medium bowl whisk together egg, molasses, brown sugar, margarine, yogurt and lemon zest.

Add wet ingredients to dry ingredients and stir until just moistened. Fold in cranberries and grated apple.

Spread into loaf pan and bake for 45-50 minutes, until toothpick inserted in center comes out clean. Let cool 15 minutes, then remove to wire rack to cool completely. Loaf is best eaten the next day.

Makes 12 servings

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