Sugar free cranberry banana walnut bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Walnuts |
| 2½ | cup | Unbleached white flour |
| 1 | teaspoon | Cinnamon |
| ½ | cup | Fruit sweetener |
| ½ | cup | Oil |
| ¼ | teaspoon | Grated orange zest |
| 2 | eaches | Eggs |
| 1 | teaspoon | Baking powder |
| 1½ | cup | Fresh or frozen cranberries |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Unsweetened orange juice |
| ½ | teaspoon | Vanilla extract |
| 1 | cup | Mashed ripe bananas |
Directions
FRUIT AND NUTS
DRY INGREDIENTS
WET INGREDIENTS
Preheat the oven to 350 degrees. Lightly spray two loaf pans with lecithin spray. Toast the walnuts in the preheated oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or using a pulsing action in a food processor, and put them aside. Wash and sort the cranberries, coarsely chop them with a knife or with the pulsing action in a food processor and put them aside. Sift the dry ingredients together. Use an electric mixer on medium speed to whisk together the sweetener, oil, and orange zest, until thickened, about five minutes. Add the eggs, one at a time beating well after each addition. Reduce speed and stir in the orange juice, vanilla and mashed bananas. On low speed, slowly add the sifted dry ingredients, walnuts, and cranberries. Mix just until blended, being careful not to over mix. Pour the batter into the prepared loaf pans. Bake the loaves on the middle shelf in the preheated oven for 50-60 minutes, until a toothpick inserted in the center of each loaf comes out clean. Cool the loaves slightly before removing them from the pans and cooling them on a wire rack. Wrap the cooled loaves in plastic wrap and let them sit for a few hours to overnight at room temperature before slicing.
Submitted By SHARON STEVENS On 12-11-95