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Fruit 'n' Nut Loaf Recipe

I enjoy all kinds of cooking, but I especially like baking delicious breads like this! It's chock-full of good things like apricots, almonds and bananas.

This recipe is:

Diabetic Friendly

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Fruit 'n' Nut Loaf Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 28 Servings

10 60 70

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 cup raisins
2/3 cup nonfat dry milk powder
1/2 cup packed brown sugar
1/2 cup finely chopped dried apricots
1/3 cup toasted wheat germ
1/4 cup chopped toasted almonds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup egg substitute
3/4 cup orange juice
1/2 cup vegetable oil
1/2 cup molasses
2 large ripe bananas, mashed

Directions

In a large bowl, combine the first 11 ingredients. In another bowl, beat the egg substitute, juice, oil, molasses and bananas; stir into dry ingredients just until moistened. Pour into two 8-in. x 4-in. loaf pans that have been coated with cooking spray. Bake at 325° for 1 hour or until bread tests done. Cool for 10 minutes; remove from pans to wire racks to cool. Yield: 2 loaves (14 slices each).

Nutritional Facts One slice equals 158 calories, 6 g fat (0 saturated fat), trace cholesterol, 136 mg sodium, 25 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Originally published as Fruit 'n' Nut Loaf in Country Woman November/December 1997, p36