Cranberry Orange Bread
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Cranberry Orange Bread
| Sat, 01-12-2008 - 10:23pm |
This was in the December issue of Southern Living. I plan to try it with a few SBD modifications:
Ingredients
1 cup nutlike cereal nuggets (they used Grape Nuts but I imagine a bran cereal would work as well)
1 cup uncooked regular oats
1/2 cup whole wheat flour
1/3 cup sugar (substitute Splenda)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nonfat buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon grated orange rind
1/2 cup low-sugar orange marmalade
1/2 cup sweetened dried cranberries (substitute non-sweetened)
Preparation1. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
2. Whisk together buttermilk, oil, and eggs; add to dry mixture, stirring just until moistened. Gently fold in grated orange rind, marmalade, and cranberries. Spoon into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
3. Bake at 375° for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and let cool 20 minutes or until completely cool.
Note: For testing purposes only, we used Post Grape-Nuts cereal.
Cranberry-Orange Muffins: Prepare recipe as directed through Step 2, spooning batter into a lightly greased muffin pan, filling two-thirds full. Bake at 375° for 16 to 18 minutes or until golden brown. Cool in pan on wire rack 5 minutes; remove from pan to wire rack, and cool 10 minutes or until completely cool.
Yield
Makes 12 servings (serving size: 1 bread slice or 1 muffin)
Nutritional Information
CALORIES 186(0.0% from fat); FAT 6.2g (sat 0.7g,mono 1.5g,poly 3.3g); PROTEIN 4.1g; CHOLESTEROL 35mg; CALCIUM 26mg; SODIUM 231mg; FIBER 2.4g; IRON 3.4mg; CARBOHYDRATE 30.4g

