Diabetic Cranberry Nut Bread Recipe

Prep Time: 25 Minutes
Servings: 2 large or 4 small loaves; 40 slices

Nutritional Information (Per Serving)

Calories: 97, Sodium: 66 mg, Cholesterol: 0 mg, Fat: 3.8 g, Carbohydrates: 15 g, Exchanges: 1 Bread/Starch; 1-1/2 Fat

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/4 cups sugar
  • 1 Tbsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups fresh cranberries, chopped
  • 1 cup walnuts, coarsely chopped
  • 2 Tbsp orange peel, grated
  • 1/2 cup frozen egg substitute, thawed or 4 large egg whites
  • 1-1/4 cups skim milk
  • 1/3 cup vegetable oil
  • Wax paper

Directions

  1. Preheat oven to 350F degrees.
  2. Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside.
  3. Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely.

Be sure to check out these other Diabetic Bread Recipe collections on Cooking For Diabetics.

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