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Orange Cranberry Bread

Yield: 1 loaf (18 slices)
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  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking flour
  • 1/2 teaspoon salt
  • 1 medium orange
  • 2 teaspoons margarine, melted
  • 1 large egg, beaten, or 1/4 cup egg substitute
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1/2 cup chopped walnuts


  1. Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
  2. Sift the flour, sugar, baking soda, and salt together in a large bowl.
  3. Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
  4. Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
  5. Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
  6. If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.

Nutritional Information (Per Serving)
Protein:2 g
Sodium: 109 mg
Cholesterol:12 mg
Fat: 3 g
Carbohydrates: 19 g
Exchanges: 1 Starch, 1/2 Fat

Source: The New Family Cookbook for People with Diabetes

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