Breads and Buns

Cranberry Bread

(12 slices or servings)

2 cups all purpose flour
½ cup granulated sugar
6 packets Sweet 'N Low® granulated sugar substitute
1 ½ teaspoons double acting baking powder
½ teaspoon salt
¼ teaspoon baking soda
¼ cup margarine, at room temperature
1 teaspoon grated orange peel
¾ cup orange juice, no sugar added
1 lightly beaten egg
1 cup cranberries (fresh or frozen; no sugar added)

Preheat oven to 350°F. Use a nonstick 9 x 5 x 3" loaf pan or spray a loaf pan with a nonstick cooking spray and sprinkle with 1 teaspoon flour; shake out excess and set aside. In a medium bowl, combine first 6 ingredients until blended. Using a mixer on medium speed, blend in margarine, egg and orange peel. Pour in juice and blend thoroughly. Stir in cranberries. Scrape batter into prepared pan and bake in center of oven for 1 hour or until cake tester comes out clean from center of loaf and top of loaf is browned. Remove from oven; let cool for 5 minutes in loaf pan. Invert onto wire rack and cool completely before slicing.

Nutrients per serving:

Calories 162, Carbohydrates 28 g, Protein 3 g, Fat 4 g, Cholesterol 18 mg, Sodium 153 mg.