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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 5.5 g
  • Cholesterol: 3.1 mg
  • Sodium: 233.5 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.5 g

View full nutritional breakdown of SUGAR FREE CRANBERRY-ORANGE NUT BREAD calories by ingredient
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SUGAR FREE CRANBERRY-ORANGE NUT BREAD

Submitted by: 2BFREE2LIVE

Introduction

THE EARLY SETTLERS LEARNED TO COOK WITH CRANBERRIE FROM THE iNDIANS OF THE CAPE COD AREA THEY ADDED CRANBERRIES AND NUTS TO THEIR CORN BREADS. THE EARLY SETTLERS LEARNED TO COOK WITH CRANBERRIE FROM THE iNDIANS OF THE CAPE COD AREA THEY ADDED CRANBERRIES AND NUTS TO THEIR CORN BREADS.
Number of Servings: 16

Ingredients

    1 3/4 CUPS FLOUR
    3/4 CUP SPLENDA FOR BAKING
    1 1/2 TSP. BAKING POWDER
    3/4 TSP. SALT
    1/2 TSP. BAKING SODA
    1/4 CUP BUTTER SOFTENED ( I USE SMART BALANCE 50-50 BLEND)
    JUICE AND GRATED PEEL OF 1 LARGE ORANGE
    1 SERVING EGG BEATERS
    1 CUP CRANBERRIES, CHOPPED
    1/2 CUP CHOPPED WALNUTS

Directions

ONE LOAF MAKES 16 SLICES . 1 SLICE PER SERVING.

HEAT OVEN TO 350 DEGREES F.

Grease bottom of loaf pan, 9x5x3 inches. Mixflour, splenda, baking powder salt and baking soda. Stir in butter until mixture is crumbly, stir in orange peel (about one tablespoon) the juice of the orange and the egg beaters. stir only until the flour is moistened. stir in cranberries and nuts. Spread evenly in pan.

Bake until wooden pick inserted in center comes out clean, 55-65 minutes.

Loosen edges fo loaf with spatula, remove from pan. let stand t least 8 hours before slicing.



Number of Servings: 16

Recipe submitted by SparkPeople user GRANNI.






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