Cranberry-nut bread
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole wheat flour; |
| 1 | cup | Unbleached all-purpose flour |
| ¼ | cup | Sugar; |
| 1 | tablespoon | Baking powder; |
| 2 | teaspoons | Orange; rind grated |
| 1 | cup | Orange juice; |
| 2 | tablespoons | Vegetable oil; |
| 1 | Egg; | |
| 1 | cup | Cranberries; frsh/frozen chopped |
| ⅓ | cup | Raisins; |
| ⅓ | cup | Walnuts; chopped |
Directions
Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan.
Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.
1/15 recipe - 142 calories, 1 bread, ½ fruit, 1 fat exchange 24 grams carbohydrate, 3 grams protein, 4 grams fat 55 mg sodium, 120 mg potassium, 18 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93