We love the texture and flavor of this bread. Some people prefer tart cranberries in this bread, while others might want to toss their cranberries in a couple of tablespoons of sugar before stirring them into the batter. In the off-season, you can even make this bread with dried cranberries.
- 1/4 cup canola oil
- 1/2 cup low-fat buttermilk
- 1 cup sugar
- 1 egg
- 1/4 cup egg substitute
- 2 cups flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons orange zest, (add 1 teaspoon more if you like a stronger orange flavor)
- 3/4 cup orange juice
- 3/4 cup walnut pieces, coarsely chopped
- 1 cup cranberries, (picked through to remove bad cranberries) or 2/3 cup dried cranberries
- Step 1
- Preheat oven to 350°F. Coat a 9x5-inch loaf pan with canola cooking spray (or lightly grease and flour).
- Step 2
- Beat canola oil, buttermilk, and sugar together until fully blended. Slowly beat in the egg and egg substitute.
- Step 3
- Blend flour, salt, and baking powder together, then slowly beat the dry mixture into the egg mixture. On low, beat in the orange zest and orange juice.
- Step 4
- Gently stir in the walnuts and cranberries. Pour into prepared loaf pan.
- Step 5
- Bake about 60-65 minutes (or until tester inserted in center comes out clean). Cool in pan 10 minutes before inverting onto wire rack.
NOTE: If you delete the walnuts, each slice will contain 204 calories, 5 g fat (0.5 g saturated, 2.9 g monounsaturated, 1.5 g polyunsaturated), 18 mg cholesterol, 1 g fiber, calories from fat: 23%.
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