Yields: 2 loaves (12 servings each)
Total Time: 2 hours

4 tablespoons margarine (1/2 stick)
1 12-ounce bag cranberries (about 3 cups)
2/3 cup walnuts, finely chopped
1/2 teaspoon ground cinnamon
1 large orange
1 medium-size lemon
2 cups mashed ripe banana (about 5 medium-size bananas)
3/4 cup packed brown sugar
1/4 cup sugar
3 large egg whites
1 large egg
2 cups all-purpose flour
2 cups whole-wheat flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1. In 12-inch skillet over medium heat, in hot margarine, cook cranberries, chopped walnuts, and cinnamon about 10 minutes or until cranberries pop, stirring mixture frequently. Remove skillet from heat.
2. Meanwhile, grate peel from orange and lemon. Squeeze juice from orange (about 1/3 cup) and lemon (about 2 tablespoons). In large bowl, stir together orange and lemon peels and juice, mashed banana, brown sugar, sugar,
egg whites, and egg.

3. Preheat oven to 350 degrees F. Grease two 9" by 5" loaf pans. In medium bowl, stir together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt; add to egg mixture, stirring to blend. Stir in cra
nberry mixture just until mixed. Spoon batter into loaf pans.

4. Bake loaves 50 minutes or until knife inserted in center comes out clean. Cool loaves in pans
on wire rack 10 minutes. Remove from pans; cool.