Cranberry Walnut Bread
We love the texture and flavor of this bread. Some people prefer that tart cranberries in this bread while others might want to toss their cranberries in a couple tablespoons of sugar before stirring them into the batter. In the off-season, you can even make this bread with dried cranberries.
- 1/4 cup canola oil
- 1/2 cup low-fat buttermilk
- 1 cup sugar
- 1 egg
- 1/4 cup egg substitute
- 2 cups flour
- 1/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 teaspoons orange zest (add 1 teaspoon more if you like a stronger orange flavor)
- 3/4 cup orange juice
- 3/4 cup walnut pieces (coarsely chopped walnuts)
- 1 cup cranberries (picked through to remove bad cranberries) or 2/3 cup dried cranberries
1. Preheat oven to 350°F. Coat a 9x5-inch loaf pan with canola cooking spray (or lightly grease and flour).
2. Beat canola oil, buttermilk, and sugar together until fully blended. Slowly beat in the egg and egg substitute.
3. Blend flour, salt, baking powder together, then slowly beat the dry mixture into the egg mixture. On low, beat in the orange zest and orange juice.
4. Gently stir in the walnuts and cranberries. Pour into prepared loaf pan.
5. Bake about 60-65 minutes (or until tester inserted in center comes out clean). Cool in pan 10 minutes before inverting onto wire rack.
12 slices or servings
Per serving: 247 calories, 5.5 g protein, 37 g carbohydrate, 8.4 g fat (0.8 g saturated, 3.8 g monounsaturated, 4 g polyunsaturated), 18 mg cholesterol, 1.3 g fiber, 130 mg sodium. Calories from fat: 31%.
NOTE: If you delete the walnuts, each slice will contain 204 calories, 5 g fat (0.5 g saturated, 2.9 g monounsaturated, 1.5 g polyunsaturated), 18 mg cholesterol, 1 g fiber, Calories from fat: 23%.
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Last Editorial Review: 2/14/2006