Orange Nut Bread

"Great for the lunch box or coffee time. from Canadian Diabetes Association"
 
Orange Nut Bread created by brokenburner
Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Derf2440
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  1. brokenburner
    Orange Nut Bread Created by brokenburner
  2. brokenburner
    Orange Nut Bread Created by brokenburner
  3. brokenburner
    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.)
     
  4. brokenburner
    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.)
     
  5. Dalloway
    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!
     
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