Cranberry Orange Bread for Diabetics |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this in the Fall TOH Cooking for 2. It looks perfect for my DH. Since it makes 4 mini loaves, I can also freeze extras to eat later. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup sugar (sugar substitute) or 1/2 cup splenda granular (sugar substitute) |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 egg |
1/2 cup orange juice |
1/4 cup butter, melted |
2/3 cup chopped cranberries |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
2. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
3. Fold in cranberries and walnuts.
4. Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
5. Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks.
7. Bread may be frozen for up to 3 months.
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