Breads : Quick breads Last Updated: Jul 6th, 2009 - 19:41:30 Fresh Cranberry-Orange Bread By Sandra Woodruff  Printer friendly page Yield: 16 slices 1 1/2 cups whole-wheat pastry flour 3/4 cup sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 2 teaspoons freshly grated orange rind or 3/4 teaspoon dried orange rind 1/2 cup plus 2 tablespoons orange juice 1/4 cup canola oil 1/4 cup fat-free egg substitute or 1 large egg, beaten 1 cup chopped fresh or frozen (unthawed) cranberries 1/2 cup chopped pecans or walnuts 1. Preheat the oven to 350 degrees F. 2. Place the flour, sugar, baking powder, baking soda, and orange rind in a large bowl and stir to mix well. Set aside. 3. Combine the orange juice, oil, and egg substitute and stir to mix. Add the orange juice mixture to the flour mixture, and stir just until the dry ingredients are moistened. Set the batter aside for 10 minutes. 4. Add the cranberries and nuts to the batter and stir for about 10 seconds. Coat the bottom only of a 9-x-5-inch pan with cooking spray (or use two 3 1/2-by-7-inch pans). Bake for about 45 minutes (if using 2 small pans, bake for about 30 minutes), or just until a wooden toothpick inserted in the center of the loaf comes out clean. 5. Remove the bread from the oven, and cool on a wire rack for 15 minutes. Remove the bread from the pan and place on the wire rack to cool thoroughly. Wrap and store overnight before slicing. Nutritional Facts (per slice) Calories: 143   Carbohydrates: 21 g   Fiber: 2.2 g   Fat: 6.3 g   Sat. Fat: 0.5 g Cholesterol: 0 mg    Protein: 2.3 g   Sodium: 51 mg   Calcium: 18 mg Potassium: 97 mg Diabetic exchanges: 1 1/2 carbohydrate, 1 fat     *To reduce sugar: Replace half of the sugar with an equivalent amount of sugar substitute (-16 calories, -4 grams carb, -1/4 carbohydrate exchange). © Copyright 2005 by eatsmarttoday.com Top of Page