Diabetic Cranberry Nut Bread

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1-1/4 cups sugar
• 1 Tbsp baking powder
• 1 tsp baking powder
• 1 tsp baking soda
• 2 cups fresh cranberries, chopped
• 1 cup walnuts, coarsely chopped
• 2 Tbsp orange peel, grated
• 1/2 cup frozen egg substitute, thawed or 4 large egg whites
• 1-1/4 cups skim milk
• 1/3 cup vegetable oil
• Wax paper

Directions

1. Preheat oven to 350F degrees.
2. Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside.
3. Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely. 

Nutritional Info:

Calories:	97
Sodium:	66 mg
Cholesterol:	0 mg
Fat:	3.8 g
Carbohydrates:	15 g
Exchanges:	1 Bread/Starch; 1-1/2 Fat