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Orange Cranberry Bread -- e-w

Source of Recipe

"The New Family Cookbook for People with Diabetes"
Orange Cranberry Bread -- e-w
Yield: 1 loaf (18 slices)

- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium orange
- 2 teaspoons margarine, melted
- 1 large egg, beaten, or 1/4 cup egg substitute
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped walnuts

Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.

Sift the flour, sugar, baking soda, and salt together in a large bowl.

Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup. Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.

Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack. If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.

One 1/2-inch slice equals: Calories: 108, Fat: 3 g, Cholesterol: 12 mg, Sodium: 109 mg,Carbohydrate: 19 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 2 g +++EXC: 1 Starch, 1/2 Fat +++WWP: 2