The Skinny:
Servings: 8 •
Serving Size: 1 Slice •
Calories: 374 •
Fat: 15 g •
Saturated Fat: 9 g •
Carb: 117 g •
Fiber: 1 g •
Protein: 5 g •
Sugar: 36 g •
Sodium: 238 mg
Icing:
• 2 C. Confectioners’ Sugar Substitute
• 1 Tsp. Vanilla Bean Paste
• 3 Tbsp. Reduced-Fat Milk
In a medium bowl, whisk together the 1 C. flour, 1/2 C. whole wheat white flour, 1/4 Tsp. baking soda, 1/4 Tsp. baking powder, and 1/2 Tsp. salt; set aside.
In a large bowl, or the base of a stand mixer, beat together the 1 stick of light butter with the 1/2 C. sugar, and 1/2 C. natural sweetener until light and fluffy.
Add in the 2 eggs, one at a time to combine, followed by the 1 Tsp. vanilla.
Carefully stir in the flour mixture and the mix mixture, alternating between the two. (Add in half of the milk to the butter/sugar mixture, followed by half of the dry mixture, then the remaining milk, and the last of the dry ingredients.)
Fold in the 1/2 C. cranberries, 1/4 C. white chocolate chips, and 1/4 C. candied ginger.
Spread the mixture into the prepared pan and place it into the oven to bake for about 55 minutes, or until an inserted toothpick comes out clean.
NOTE: If the top of the bread starts to brown too much, cover lightly with a piece of foil as needed.
Once done, remove the bread from the oven to cool.
While the bread is cooling, mix together the 2 C. confectioners’ sugar, 1 Tsp. vanilla, and about 3 Tbsp. milk to get the frosting to a thick but spreadable consistency.
When the bread has cooled COMPLETELY, spread the frosting on the top and sprinkle with any additional cranberries, white chocolate chips, or candied ginger as desired.
Allow the icing to set for about an hour to harden before slicing and serving to enjoy right away or store in an air-tight container in the fridge!