Thursday, September 27, 2007

Gloria's Healthy Cranberry-Orange Nut Bread

Healthier cranberry orange nut bread
I'm always looking for ways to make an old favorite recipe a bit healthier by cutting fat without sacrificing flavor, and making other ingredient substitutions or additions to add fiber, nutrition, etc. Here's my take on a popular recipe, Cranberry-Orange Nut Bread. I've made some healthy substitutions, and you can go even further by replacing all of the flour with whole wheat flour. In fact, the photo on the left shows a loaf made with 100% whole wheat flour.

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
Toad Sweat Cranberry Hot Sauce1 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.

Zestfully yours,
Carolina Sauce Company

No comments:

Post a Comment