Low-Sugar Cranberry Orange Bread
2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar or 2 tablespoons fructose or heat-stable sugar substitute equal to 1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup fat-free milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen (thawed)
1/4 cup chopped nuts (optional)
Quaker Oats products can be substituted with any other oats cereal products. Sweet One? products can be substituted with any other heat-stable sweetener products. Nutrition contents might be different from those listed below. Listing of any brand name products in this recipe does not represent an endorsement.
Heat oven to 350?F. Grease and flour 9 x 5-inch loaf pan.
In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well. In medium bowl, combine milk, egg substitute, orange juice, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Stir in cranberries and nuts. Pour batter into pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
Yield: 1 LOAF (16 Servings)
1/16 of recipe (made with granulated sugar, fructose
or Sweet One? and without salt) amount per serving
Calories From Fat 40
Total Fat 4 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 80 mg
Dietary Fiber 1 g
Protein 4 g
with Sweet One?
Total Calories 130
Total Carbohydrates 20?g
Total Sugars 5 g
Exchanges 1 starch, 1 fat, 1/2 fruit
1 starch, 1 fat, 1/2 fruit
1 starch, 1 fat