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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
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