Part 113 (1/2)

cup chopped walnuts

PREHEAT THE oven to 325F. Lightly grease a 9 5-inch loaf pan.

In a large mixing bowl, mix together the soy milk, orange juice, canola oil, sugar and vanilla.

Sift in the flour, baking powder, baking soda, salt, and allspice. Mix just until smooth. The batter will be thicker than a normal cake batter, so don't be alarmed!

Fold in the orange zest, cranberries, and walnuts. Spoon the batter into the prepared loaf pan.

Bake for about 1 hour. Let the bread cool for about 15 minutes before inverting it onto a cooling rack. Flip it right side up to cool further.

LOWER-FAT BANANA BREAD.

MAKES ONE LOAF.

TIME: 1 HOUR 20 MINUTES, NOT INCLUDING COOLING TIME.

This bread is pure, unadulterated banana goodness. No one will know it's lower in fat, swear to G.o.d. We've made this with two large or three small bananas, but don't stress about the exact measurement; it always comes out really yummy.

Never use a hand mixer for banana bread because it makes it gummy; treat it like a m.u.f.fin batter and mix with a wooden spoon just until the wet and dry ingredients are combined. In fact, if you would like to turn these into m.u.f.fins, pour the batter into a greased m.u.f.fin tin and bake for eighteen minutes.

2 large or 3 small very ripe bananas

cup applesauce

cup canola oil

cup sugar

2 tablespoons mola.s.ses

2 cups all-purpose flour

teaspoon baking soda

1 teaspoon ground cinnamon

teaspoon ground nutmeg (or grated fresh)

teaspoon salt

Spray the measuring spoon with a little oil before measuring out the mola.s.ses; it will slide out very easily.

PREHEAT THE oven to 350F. Lightly grease a 9 5-inch loaf pan.