Cape Cod Cranberry Loaf
- YIELDS
- 12 slices
- SERVING SIZE
- 1 (3/4-inch) slice
- COOK TIME
- 55 Min
Did you know that more cranberries are produced on Cape Cod than anywhere else in the country? And that's just where the original version of this recipe came from. But we've lightened our version up to make it diabetes-friendly. So go ahead and have a slice!
What You'll Need
- 1/4 cup egg substitute
- 1/4 cup sunflower oil or vegetable oil
- 1/2 cup sugar
- 1/2 cup SPLENDA sugar substitute
- 3/4 cup reduced sugar orange juice
- 1/2 cup walnuts
- 1 cup frozen cranberries, thawed
- 2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
What to Do
-
Preheat oven to 350 degree F. Coat a 9" x 5" loaf pan with cooking spray.
-
In a food processor, combine egg substitute, oil, two kinds of sugar, orange juice, walnuts, and cranberries. Pulse until nuts and cranberries are coarsely chopped.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Add cranberry mixture to flour mixture and stir with a spoon just until mixture is moistened and blended. Pour batter into prepared loaf pan and bake 50 to 60 minutes, or until golden on top and a wooden toothpick inserted in center comes out clean. Remove from oven and cool in pan on a wire rack.
Makes 1 loaf.