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LOCATION: Recipes >> Breads Quick >> Cranberry Orange 02

Print this Recipe    Cranberry Orange 02

Diabetic, Low-Fat Cranberry Orange Bread

2 cups all-purpose flour
1 cup oats (Quick or Old fashioned, uncooked)
1/4 cup granulated sugar or 2 tablespoons fructose
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup skim milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup unsweetened orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen
1/4 cup chopped nuts (optional)

Heat oven to 350F. Grease and flour 9x5-inch loaf pan. Combine
first 6 ingredients; mix well. Set aside. Beat milk, egg substitute,
orange juice, vegetable oil and orange peel until mixed thoroughly.
Add to dry ingredients, mixing just until moistened. Stir in
cranberries and nuts. Pour into prepared pan. Bake 60 to 70 minutes
or until wooden pick inserted in center comes out clean. Cool 10
minutes; remove from pan. Cool completely. Makes 16 servings.

Note: To toast nuts for extra flavor, spread evenly in small baking
pan. Bake in 350 F oven 7 to 10 minutes or until light golden
brown.

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