Easy Cranberry Orange Bread |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Slices of this citrusy bread are scrumptious for breakfast. I've adapted the recipe over the years to fit my needs as a diabetic.Doris Heath, Franklin, North Carolina Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup quick-cooking oats |
3/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 cup orange juice |
1/2 cup egg substitute |
1/3 cup canola oil |
1 tablespoon grated orange peel |
3/4 cup chopped fresh or frozen cranberries, thawed |
Directions:
1. In a large bowl, combine the first five ingredients. In another bowl, combine the orange juice, egg substitute, oil and orange peel; mix well. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
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