Low-Fat Cranberry-Orange Bread



2 loaves



2 cups all-purpose flour
1 cup oats
1/4 cup granulated sugar or
2 tbsp. fructose
1/2 tsp. baking soda
1 tsp. baking powder
3/4 cup skim milk
3/4 cup egg substitute or
3 whole eggs
1/4 cup vegetable oil
1/3 cup unsweetened orange juice
1 tbsp. grated orange peel
1/2 cup cranberries, chopped, fresh or
1/4 cup chopped nuts
1/4 tsp. salt


Preheat oven to 350°F. Grease and flour 9x5-inch loaf pan. Combine first 6 ingredients; mix well. Set aside. Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

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