Prep 10 mins
Cook 40 mins
Great for the lunch box or coffee time. from Canadian Diabetes Association
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup chopped almonds or 1⁄3 cup walnuts
- 1⁄4 cup raisins, chopped
- 2 tablespoons grated orange rind
- 1 egg
- 1⁄2 cup orange juice
- 2 teaspoons vegetable oil
- Combine flour, sugar, baking powder and salt in a mixing bowl.
- Stir in nuts, raisins and orange peel.
- Combine beaten egg, orange juice and oil.
- Pour into flour mixture.
- Mix only until flour is dampened and fruits and nuts are well distributed.
- Turn into greased 8x4 inch loaf pan.
- Bake in 350 degree oven 40 minutes until cake tester comes out clean.
- Let cool in pan 10 minutes, turn out of pan and cool completely on rack.
- Wrap in waxed paper and store overnight before slicing.
- Diabetic- 1 slice, 1/2 inch thick, 1 starchy choice, 1/2 fats and oils choice.
quick, easy, tasty- this is a nice breakfast /coffee type bread. the zested orange adds nice color and the nuts give it crunch. i used currants for variety.
Quick, easy, delicious... what's not to like?? I substituted Splenda for the sugar, 1 t orange zest for the orange rind, two egg whites for the egg, and applesauce for the oil... omitted the nuts and used craisins in place of raisins. Because I didn't use actual zest, and there was no sugar to caramelize, my loaf didn't turn that nicely browned color, but it didn't make a difference -- it was wonderful right out of the oven! (We couldn't resist cutting into it; I didn't store it overnight in waxed paper.)
For some reason I found this a little sour, but perhaps I used too much orange zest. The dough didn't hold together well until I added about 1/2 cup of water. The bread itself was still tasty-- moist with a crunchy top. Thanks for the recipe!