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Title: Blueberry Loaf
Categories: Bread Breakfast Diabetic Lowfat
Yield: 16 Servings
| 1 | c | All-purpose flour |
| 3/4 | c | Whole wheat flour |
| 1/2 | c | Shreds of wheat bran cereal |
| 1/3 | c | Brown sugar or brown sugar substitute to equal 1/3 c brown s |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Unsweetened orange juice |
| 1 | Egg | |
| 1 | tb | Vegetable oil |
| 1 | c | Fresh blueberries |
| Vegetable cooking spray |
Combine flours, cereal, brown sugar substitute, baking powder, soda, and salt in a medium bowl, stirring until well combined. Set aside.
Combine orange juice, egg, and oil in a large bowl; beat at medium speed of an electric mixer until well blended. Gradually add flour mixture, stirring just until moistened. Gently fold in blueberries.
Spoon batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with cooking spray.
Bake at 350øF. for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 loaf (16 slices).
PER SERVING (1 Slice): Calories: 85 Protein: 2 gm Fat: 2 gm Carbohydrates: 15 gm Cholesterol: 16 mg Fiber: 1 gm Sodium: 191 mg Exchanges: 1 Starch
FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988
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