Cranberry Nut Bread - 15g Carbs
From: Cinnamon Hearts
Prep Time: 25 Minutes
Servings: 2 large or 4 small loaves; 40 slices
2 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups sugar
1 Tbsp baking powder
1 tsp baking powder
1 tsp baking soda
2 cups fresh cranberries, chopped
1 cup walnuts, coarsely chopped
2 Tbsp orange peel, grated
1/2 cup frozen egg substitute, thawed or 4 large egg whites
1 1/4 cups skim milk
1/3 cup vegetable oil
Wax paper
Preheat oven to 350F degrees.
Mix flours, sugar, baking powder and baking soda in a large bowl with
a fork. Stir in cranberries, walnuts and orange peel. Set aside.
Beat egg substitute, milk and oil in a small bowl with fork. Stir egg
mixture into flour mixture just until flour is moistened. Spoon batter
into 2 wax paper-lined loaf pans (9×5x3-inches) or 4 small, wax
paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and
45-50 minutes for small loaves, or until toothpick inserted in center
comes out clean. Cool bread in pans on wire racks for 10 minutes;
remove bread from pans and cool completely.
Nutrition:
97 Calories, 66mg Sodium, 0mg Cholesterol, 3.8g Fat, 15g Carbs
Exchanges: 1 Bread/Starch, 1 1/2 Fat