Cranberry Walnut Bread Recipe
Servings: 12
Ingredients
- 2 1/4 c. sifted all-purpose flour
- 3/4 c. sugar
- 1 Tbsp. baking pwdr
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 c. 1% low-fat lowfat milk or possibly buttermilk
- 1 pkt Butter Buds liquefied
- 1 lrg egg
- 1 tsp grated orange rind
- 1 c. minced fresh or possibly frzn cranberries (unthawed)
- 1/4 c. minced walnuts
Directions
- 1. Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
- 2. In a large bowl, sift the dry ingredients. Combine the lowfat milk, Butter Buds, egg, and orange rind; stir into the dry ingredients till moistened.
- Add in the cranberries and walnuts. Spoon the batter into a prepared pan.
- Bake 45 min, or possibly till toothpick inserted in the center comes out clean. Cold in the pan on a wire rack 10 min. Remove from the pan and cold completely before slicing.
- Makes 18 slices.
- Tip: For quick serving, wrap individual slices of bread in plastic wrap and freeze. Muffins may be frzn, individually covered with wax paper, on a cookie sheet; when hard, place in a plastic bag. To serve, heat muffins or possibly slices of bread in a microwave at high power for 30 to 60 seconds or possibly a 400F oven for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 154 | |
| Calories from Fat 15 | 10% |
| Total Fat 1.79g | 2% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 404mg | 17% |
| Potassium 51mg | 1% |
| Total Carbs 31.1g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 13.15g | 9% |
| Protein 3.45g | 6% |
