Diabetic-friendly, low-fat and low-sugar cranberry-nut bread.
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoon grated orange rind
1/3 cup raisins
1 cup orange juice
2 tablespoon vegetable oil
1 large egg
1 cup chopped fresh or frozen cranberries
1/3 cup chopped walnuts
- Preheat oven to 350°F (175°C). Oil an 9x5x3-inch loaf pan; set aside.
- Combine the flours, sugar, baking powder, and orange rind in a mixing
bowl. Add the remaining ingredients and stir to blend well.
- Pour into prepared loaf pan. Bake for 45 to 50 minutes. Cool for 6 minutes before removing from the pan. Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.
Makes 15 servings.
Nutritional Information Per Serving (1/15 of recipe): 142 calories, 24 grams carbohydrate, 3 grams protein, 4 grams fat 55 mg sodium, 120 mg potassium, 18 mg cholesterol.
Food Exchange: 1 bread, 1/2 fruit, 1 fat exchange.
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986.