Low-Fat Whole Wheat Cranberry Raspberry Apple Loaf

• 2 18 cups whole wheat flour
• 2 teaspoons cinnamon
• 14 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 14 cup egg substitute
• 14 cup molasses
• 12 cup firmly packed brown sugar
• 2 tablespoons margarine (like becel original)
• 2 tablespoons applesauce
• 23 cup nonfat plain yogurt
• 1 tablespoon grated lemon zest
• 1 medium apple, cored and grated (loosely drain extra juices)
• 13 cup cranberries (fresh or frozen)
• 13 cup raspberries, Thawed if frozen (DRAIN JUICES)
• 14 cup walnuts (optional) or 14 cup pecans (optional)

1. Preheat your oven to 375F, and spray a loaf pan with non-stick cooking spray.
2. In a large bowl, sift ww flour, cinnamon, salt, baking powder, and baking soda.
3. In a small bowl, whisk together egg substitute, molasses, brown sugar, margarine, applesauce, yogurt, grated apple and lemon zest until combined.
4. Pour wet ingredients into flour mixture, stirring just until moistened, then gently fold in cranberries and raspberries (and optional nuts).
5. Batter will be very thick.
6. Spread batter into prepared loaf pan (big one!)
7. and bake for 50-60 minutes or until toothpick inserted in centre comes out clean.
8. Cool on cooling rack 10-15 minutes before removing from pan.
9. Cool completely on wire rack.
10. Cover and refrigerate to bring out the flavors.

whole wheat flour, cinnamon, salt, baking powder, baking soda, egg substitute, molasses, brown sugar, margarine, applesauce, nonfat plain yogurt, lemon zest, apple, cranberries, raspberries, walnuts

Taken from www.food.com/recipe/low-fat-whole-wheat-cranberry-raspberry-apple-loaf-351581 (may not work)