Sunflower Cranberry Bread Recipe

Sunflower Cranberry Bread Recipe photo by Taste of Home

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“I embellished this recipe from my sister-in-law with dried cranberries and sunflower seeds. It’s a great gift during the holidays or for friends who need cheering up.” —Juliet Konieczny, Amsterdam, New York

This recipe is:

Diabetic Friendly

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Sunflower Cranberry Bread Recipe

Prep: 15 min. Bake: 3 hours

Yield: 16 Servings

15 180 195

Ingredients

1 cup warm 2% milk (70° to 80°)
2 eggs, lightly beaten
2 tablespoons butter, softened
1/2 teaspoon salt
1/3 cup sugar
1/3 cup dried cranberries
1/4 cup sunflower kernels
3-1/3 cups bread flour
2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to bread machine directions. Yield: 1 loaf (2 pounds, 16 slices).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 slice equals 152 calories, 4 g fat (2 g saturated fat), 32 mg cholesterol, 108 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Sunflower Cranberry Bread in Simple & Delicious October/November 2010, p59