Cranberry Orange Bread for Diabetics

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.

• Ready In: 40 mins
• Serves: 24
• Yields: 4 mini loaves

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.