Cranberry Orange Bread for Diabetics

By Denise in da Kitchen on November 05, 2006

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Ingredients

    1. 1 1/2 cups all-purpose flour
    2. 1/2 cup sugar (sugar substitute) or 1/2 cup Splenda granular ( sugar substitute)
    3. 1/2 teaspoon baking powder
    4. 1/2 teaspoon salt
    5. 1/4 teaspoon baking soda
    6. 1 egg
    7. 1/2 cup orange juice
    8. 1/4 cup butter, melted
    9. 2/3 cup chopped cranberries
    10. 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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