Recipe - Cranberry-Walnut Bread

2 One fourth cup Sifted allpurpose flour
Three fourths cup Sugar
1 tablespoon Baking powder
One half teaspoon Baking soda
1/8 teaspoon Salt
One half cup 1% fat milk or buttermilk
1 pack Butter Buds®; liquefied
1 lg Egg
1 teaspoon Grated orange rind
1 cup Chopped fresh or frozen
cranberries, (unthawed)
One fourth cup Chopped walnuts

1. Preheat the oven to 350F. Spray a 9 x 5inch loaf pan with nonstick
cooking spray.

2. In a large bowl, sift the dry ingredients. Combine the milk, Butter
Buds, egg, and orange rind; stir into the dry ingredients until moistened.
Add the cranberries and walnuts. Spoon the batter into a prepared pan. Bake
45 minutes, or until toothpick inserted in the center comes out clean. Cool
in the pan on a wire rack 10 minutes. Remove from the pan and cool
completely before slicing.

Makes 18 slices.

Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g
carbohydrate, 10 mg cholesterol, 80 mg sodium

Diabetic Exchanges: 1 starch/bread, One half fruit

Tip: For quick serving, wrap individual slices of bread in plastic wrap and
freeze. Muffins may be frozen, individually covered with wax paper, on a
cookie sheet; when firm, place in a plastic bag. To serve, heat muffins or
slices of bread in a microwave at high power for 30 to 60 seconds or a 400F
oven for
10 minutes.
Posted to Digest eatlf.v097.n297 by Reggie Dwork reggie@reggie.com on
Nov 23, 1997