SUGAR FREE CRANBERRY-ORANGE NUT BREAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 3/4 CUPS FLOUR3/4 CUP SPLENDA FOR BAKING1 1/2 TSP. BAKING POWDER3/4 TSP. SALT1/2 TSP. BAKING SODA1/4 CUP BUTTER SOFTENED ( I USE SMART BALANCE 50-50 BLEND)JUICE AND GRATED PEEL OF 1 LARGE ORANGE1 SERVING EGG BEATERS1 CUP CRANBERRIES, CHOPPED1/2 CUP CHOPPED WALNUTS
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.
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.
Nutritional Info 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