Cranberry Orange Bread
Wishing you a very Merry Christmas
This recipe creates a tender, moist and naturally sweet cranberry orange bread while keeping fat and calories down to a minimum.
2 cups all purpose flour
1 cup oats (quick or old fashioned, uncooked)
1/4 cup spoonable sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup fat free milk
3 whole eggs or 3/4 cup egg substitute
1/3 cup 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)
Heat oven to 350 degrees. Grease and flour 9 x 5-inch loaf pan.
In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well. 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.) Stir in cranberries and nuts. Pour batter into pan.
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.
Recipe makes 1 Loaf Low-Sugar, Low Fat Cranberry Orange Bread.
Yield: 16 servings
Calories: 130; Fat: 4g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 80mg; Fiber: 1g; Protein: 4g; Carbohydrates: 20g
Exchanges: 1 Starch, 1 Fat, 1/2 Fruit
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Originally, Christmas decorations were home-made paper flowers, or apples, biscuits, and sweets. The earliest decorations to be bought came from Nuremburg in Germany, a city famous for the manufacture of toys.