Diabetic, Low-Fat Cranberry Orange Bread
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Time
prep 0:15
total 1:15
Ingredients
| 2 cups | all-purpose flour | | 1 cup | oats, uncooked | | 1/4 cup | granulated sugar or | | 2 tbsp. | fructose | | 1 tsp. | baking powder | | 1/2 tsp. | baking soda | | 1/4 tsp. | 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 tbsp. | grated orange peel | | 1/2 cup | chopped cranberries, fresh or | | frozen | | 1/4 cup | chopped nuts(optional) |
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Instructions
Heat oven to 350°F. 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.
Author's Comments
*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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