Cranberry Orange Bread For Diabetics Food

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

DIABETIC CRANBERRY NUT BREAD

Steps:

• Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
• Pour into a greased 9x5 inch load pan. Bake at 350F 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.

DIABETIC, LOW-FAT CRANBERRY ORANGE BREAD

Steps:

• Heat 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.

CRANBERRY TWIST BREAD, DIABETIC

Steps:

• In a large bowl stir together 1 cup of the flour and the yeast; 2 tbs Splenda, set aside.
• In a small saucepan heat and stir milk, the 2 tablespoons margarine, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F).
• Add milk mixture to flour mixture; add egg white.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl.
• Beat on high speed for 3 minutes.
• Stir in as much of the remaining flour as you can.
• Turn out dough onto a floured surface.
• Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).
• Shape dough into a ball and place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
• Meanwhile, for filling, in a small bowl stir together cranberries, remaining Splenda, pecans, orange peel, and spice; set aside.
• Punch down dough and turn out onto lightly floured surface.
• Cover; let rest 10 minutes.
• Grease a baking sheet.
• Roll dough into a 14x10-inch rectangle and brush with melted butter. Spread filling over dough.
• Starting from a long side, roll dough into a spiral.
• Seal seam.
• Place seam side down and cut roll in half lengthwise.
• Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal.
• Cover; let rise in a warm place until nearly double (about 30 minutes).
• Bake in a 375 degree F oven about 20 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning).
• Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.
• ORANGE ICINE:
• Stir together 1/2 cup Recipe #241843 and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.

CRANBERRY ORANGE BREAD FOR DIABETICS

Steps:

• In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
• In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
• Fold in cranberries and walnuts.
• Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
• Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• Bread may be frozen for up to 3 months.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

ORANGE-CRANBERRY MUFFINS FOR DIABETICS

Steps:

• Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
• Mix dry ingredients in bowl until blended.
• Stir in remaining ingredients, and mix just until moistened.
• Fill muffin cups and bake 18-20 minutes.
• Allow to cool 5 minutes in pan and then turn out onto wire rack.
• May be frozen.