Sour Cream Apple Bread - kidney

1		nonstick cooking spray
1-2/3  cups		all purpose flour
3/4  teaspoon		baking powder
1/4  teaspoon		baking soda
1/2  teaspoon		ground cinnamon
1/4  teaspoon		salt
1/2  cup		granulated sugar
1/4  cup		canola oil
2		egg whites
1/3  cup		applesauce
2/3  cup		reduced fat sour cream
1		Granny Smith apple
1/2  cup		confectioners' sugar
6  tablespoons		water

Tip: For nutritional information on all the ingredients in Sour Cream Apple Bread - kidney just click on each ingredient name. Then adjust the serving size for any Sour Cream Apple Bread - kidney ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350° F.
Coat 8-1/2" x 4-3/4" loaf pan with cooking spray.
Peel Granny Smith apple and cut into 1/4" pieces.
Combine flour, baking powder, baking soda, ground cinnamon and salt. Set aside for later use.
At medium speed, beat granulated sugar and oil until combined.
Beat in egg whites, applesauce and flour mixture until combined.
Stir in sour cream and apples until combined.
Spread mixture evenly in loaf pan. Bake 50 to 55 minutes or until toothpick inserted into the center comes out clean.
Cool on rack 20 minutes. Remove from pan and let cool.
Mix confectioners' sugar and water. Drizzle over loaf. Slice into 10 portions.

Helpful hints
One medium apple yeilds approximately 1 cup.
Make several loaves and freeze one for later.
Use pasteurized, liquid egg whites instead of fresh egg whites if desired. 1/3 cup of All Whites® brand 100% liquid egg whites replaces 2 egg whites.