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Low-Sugar Cranberry Orange Bread

2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar or 2 tablespoons heat-stable sugar substitute equal to 1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup fat-free milk
3/4 cup egg substitute or 3 large whole eggs
1/3 cup Tropicana® orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen (thawed)
1/4 cup chopped nuts (optional)

1. Heat oven to 350°F. Grease and flour 9 x 5-inch loaf pan.
2. In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well.
3. In medium bowl, combine milk, egg substitute, orange juice, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
4. Stir in cranberries and nuts. Pour batter into pan.
5. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.

Makes 1 loaf (16 servings).

Cook’s Tip: To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring occasionally. Cool completely before using.

Recipe provided courtesy of The Quaker Oats Company.