| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!  

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Cranberry-Nut Bread (Diabetic Recipe)

1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoon grated orange rind
1/3 cup raisins
1 cup orange juice
2 tablespoon vegetable oil
1 large egg
1 cup chopped fresh or frozen cranberries
1/3 cup chopped walnuts
  1. Preheat oven to 350*F (175*C). Oil an 9 x 5-inch loaf pan; set aside.
  2. Combine the flours, sugar, baking powder, and orange rind in a mixing
    bowl. Add the remaining ingredients and stir to blend well.
  3. Pour into prepared loaf pan. Bake for 45 to 50 minutes. Cool for 6 minutes before removing from the pan. Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.

Makes 15 servings.

Nutrition Information Per Serving:1/15 recipe - 142 calories, 24 grams carbohydrate, 3 grams protein, 4 grams fat 55 mg sodium, 120 mg potassium, 18 mg cholesterol.

Food Exchange: 1 bread, 1/2 fruit, 1 fat exchange.

Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating