Thursday, September 27, 2007
Gloria's Healthy Cranberry-Orange Nut Bread
This recipe easily doubles, and freezes well if wrapped tightly in plastic wrap and placed in a freezer bag -- squeeze out all air before sealing. I like to slice a piece of this bread while it's still warm from the oven (or I warm a slice in my toaster oven), top it with a scoop of vanilla frozen yogurt, and drizzle a bit of Toad Sweat Cranberry Orange Dessert Hot Sauce on top - mmmmm, mmmmm good!
1 cup fresh or frozen cranberries, coarsely chopped (a food processor does this quickly)
½ cup chopped pecans or walnuts
1 Tbs grated orange peel
1 1/2 cups flour, plus ½ cup whole wheat flour
1 cup sugar (or you can use 1/2 cup each of sugar and Splenda® brand sugar substitute, to cut calories)
1½ tsp baking powder
1 tsp salt
½ tsp baking soda
2 Tbs butter, melted
¾ cup orange juice
¼ cup Egg Beaters® (or other brand) egg substitute
Preheat oven to 350°F degrees. Mix all ingredients together and pour into a greased loaf pan. Bake for 1 hour, or until a toothpick inserted in middle comes out clean. Remove from oven and cool for 15 minutes before removing from pan and slicing.
Carolina Sauce Company