Cranberry-walnut bread

18 Servings

Ingredients

Quantity Ingredient
2¼ cup Sifted all-purpose flour
¾ cup Sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
⅛ teaspoon Salt
½ cup 1% fat milk or buttermilk
1 pack Butter Buds®; liquefied
1 large Egg
1 teaspoon Grated orange rind
1 cup Chopped fresh or frozen cranberries, (unthawed)
¼ cup Chopped walnuts

Directions

1. Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.

2. In a large bowl, sift the dry ingredients. Combine the milk, Butter Buds, egg, and orange rind; stir into the dry ingredients until moistened.

Add the cranberries and walnuts. Spoon the batter into a prepared pan. Bake 45 minutes, or until toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely before slicing.

Makes 18 slices.

Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g carbohydrate, 10 mg cholesterol, 80 mg sodium Diabetic Exchanges: 1 starch/bread, ½ fruit Tip: For quick serving, wrap individual slices of bread in plastic wrap and freeze. Muffins may be frozen, individually covered with wax paper, on a cookie sheet; when firm, place in a plastic bag. To serve, heat muffins or slices of bread in a microwave at high power for 30 to 60 seconds or a 400F oven for

10 minutes.

Posted to Digest eat-lf.v097.n297 by Reggie Dwork <reggie@...> on Nov 23, 1997

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