1 c. whole wheat flour
1 c. unbleached flour
1/2 c. fructose
1/4 tsp. coriander
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3 tbsp. unsweetened applesauce
4 tsp. grated orange peel
1/2 tsp. vanilla
3/4 c. orange juice
2 egg whites
1 1/2 c. fresh or frozen cranberries

1. In a large bowl, stir together the dry ingredients (flour, fructose, spices, baking powder, baking soda).

2. In a small bowl, whisk together the applesauce, orange peel, vanilla, orange juice, egg whites.

3. Add the small bowl ingredients to the flour mixture, stirring just to moisten the dry ingredients. Fold in the cranberries.

4. Pour batter into a greased 9"x5"x3" pan or 2 mini loaf pans and bake in a preheated oven at 350 degrees for 1 hour.

5. After taking it out of the oven, set the pan on a rack for about 10 minutes before turning out the loaf to cool completely. Wrap the cooled bread well and let it stand overnight before slicing it.

6. Will keep in the refrigerator for more than 2 weeks.