Title: Cranberry-Nut Bread
Categories: Diabetic Bread
Yield: 15 Servings

1	c	Whole wheat flour;
1	c	Unbleached all-purpose flour
1/4	c	Sugar;
1	tb	Baking powder;
2	ts	Orange; rind grated
1	c	Orange juice;
2	tb	Vegetable oil;
1		Egg;
1	c	Cranberries; frsh/frozen chopped
1/3	c	Raisins;
1/3	c	Walnuts; chopped

Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.

Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F 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.

1/15 recipe - 142 calories, 1 bread, 1/2 fruit, 1 fat exchange 24 grams carbohydrate, 3 grams protein, 4 grams fat 55 mg sodium, 120 mg potassium, 18 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

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