Orange Cranberry Bread

Ingredients

• 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

Directions

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.

Recipe Yield: Yield: 1 loaf (18 slices)

Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes