My mother loved to bake this cranberry bread. I usually stock up on cranberries when they’re in season and freeze them so I can prepare the loaf year-round.
—KAREN CZECHOWICZ OCALA, FL
PREP: 20 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 1 LOAF (12 SLICES)
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup orange juice
2 tablespoons butter, melted
1 tablespoon water
1 1/2 cups fresh or frozen cranberries, halved
1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, orange juice, butter and water. Stir into the dry ingredients just until moistened. Fold in cranberries.
2. Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
PER SERVING 138 cal., 2 g fat (1 g sat. fat), 23 mg chol., 129 mg sodium, 27 g carb., 1 g fiber, 2 g pro. Diabetic Exchange: 2 starch.