Title: Diabetic Cranberry Fruit Bread
Categories: Quick Fruit Blank
Yield: 1 Loaf

4	c	Flour
6	tb	Sugar or
4	tb	Fructose
1	ts	Baking soda
2	ts	Baking powder
1	ts	Salt
1/3	c	Margarine; softened
1 1/2	c	Milk; sour, soured or buttermilk*
1	lg	Egg (beaten) or another
1/4	c	Milk
1	pk	Cranberries; frozen

* For the last batch we used milk that was stale dated and just starting to "turn". You can sour fresh milk quickly with a little lemon juice.

Preheat oven 350 degrees. Grease or spray a large loaf pan. Microwave the cranberries in the bag on high for three minutes to cook. [Place bag in a bowl in case the bag leaks!]

In a large bowl sift together the dry ingredients. Cut in the marg. (like for pie crust). Mix the milk and eggs. Cut the liquid into the dry ingredients mixing just enough to moisten. Add fruit to the batter. It will be thick. Pour into loaf pan. Bake for about 1 hour or until the center of the bread feels solid. When cool, remove from pan and wrap to keep moist. Freezes well.

Recipe by Roslind Minault. Posted by Jim Weller.

previous

next