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    You are in: Home / Recipes / Cranberry Orange Bread for Diabetics Recipe
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    Cranberry Orange Bread for Diabetics

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Denise in da Kitchen's Note:

    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.

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    Ingredients:

    Serves: 24

    Yield:

    mini lo ...

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
    2. 2
      In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
    3. 3
      Fold in cranberries and walnuts.
    4. 4
      Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
    5. 5
      Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
    6. 6
      Cool for 10 minutes before removing from pans to wire racks.
    7. 7
      Bread may be frozen for up to 3 months.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on November 25, 2006

      55

      I made 2 loaves of this. One to keep and one to give. I ended up going back and making 2 more loaves for other friends once they got a taste. It worked equally well with the Splenda as with sugar and my dad, who is a diabetic RAVED on his loaf. Thanks Denise...I've added this to my file and will be making it again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cranberry Orange Bread for Diabetics

    Serving Size: 1 (25 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 76.1
     
    Calories from Fat 27
    35%
    Total Fat 3.0 g
    4%
    Saturated Fat 1.3 g
    6%
    Cholesterol 13.9 mg
    4%
    Sodium 85.9 mg
    3%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 4.7 g
    19%
    Protein 1.3 g
    2%

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