Easy Cranberry Orange Bread Recipe

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Slices of this citrusy bread are scrumptious for breakfast. I've adapted the recipe over the years to fit my needs as a diabetic.—Doris Heath, Franklin, North Carolina

This recipe is:

Diabetic Friendly

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Easy Cranberry Orange Bread Recipe

Prep: 10 min. Bake: 55 min. + cooling

Yield: 12 Servings

10 55 65

Ingredients

2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup orange juice
1/2 cup egg substitute
1/3 cup canola oil
1 tablespoon grated orange peel
3/4 cup chopped fresh or frozen cranberries, thawed

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the orange juice, egg substitute, oil and orange peel; mix well. Stir into dry ingredients just until moistened. Fold in cranberries.
Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Nutritional Analysis: One slice equals 212 calories, 7 g fat (1 g saturated fat), trace cholesterol, 138 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cranberry Orange Bread in Country Woman January/February 2002, p37