Diabetic Cranberry Nut Bread Recipes

CRANBERRY ORANGE BREAD FOR DIABETICS

Steps:

• In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
• In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
• Fold in cranberries and walnuts.
• Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
• Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• Bread may be frozen for up to 3 months.

DIABETIC CRANBERRY NUT BREAD

Steps:

• Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
• Pour into a greased 9x5 inch load pan. Bake at 350F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan.
• Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.

CRANBERRY NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.