Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Cranberry Nut Bread Recipe
2 cups all-purpose flour
1 cup whole wheat flour
1-1/4 cups sugar or sugar substitude
2 tsp cinnamon
2 tsp allspice
1 Tbsp baking powder
1 tsp baking powder
1 tsp baking soda
2 cups fresh cranberries, chopped
1 cup walnuts or pecans, coarsely chopped
2 Tbsp orange peel or lemon peel, grated
1/2 cup frozen egg substitute, thawed or 4 large egg whites
1-1/4 cups skim milk or soy milk
1/3 cup vegetable oil
Preheat oven to 350F degrees.
Mix flours, sugar,spices, 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 (9x5x3-inches),4 small, wax paper-lined loaf pans or muffin tins. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves,and 25 minutes for muffins 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.
Sodium: 66 mg
Cholesterol: 0 mg
Fat: 3.8 g
Carbohydrates: 15 g
Exchanges: 1 Bread/Starch; 1-1/2 Fat
| Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map
Content copyright © 2014 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.