Cranberry Nut Bread
This is a great make ahead recipe when you are having people over for brunch or even when you need to grab something on the go.
Source: Reprinted with permission from the American Association of Kidney Patients
Renal Diet Nutrient Analysis
- Servings per recipe: 10 slices
- Serving size: 1 slice
- Calories: 214
- Protein: 4g
- Carbohydrates: 59g
- Fibre: 2g
- Total Fat: 5g
- Sodium: 143mg
- Phosphorus: 58mg
- Potassium: 85mg
Renal and Diabetic Exchanges
2 cups all purpose flour
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup apple juice
1 teaspoon orange zest
2 tablespoons melted margarine
1 egg, lightly beaten
1/4 cup chopped walnuts
2 tablespoons hot water
Cut each cranberry in half with a paring knife and reserve.
Preheat oven to 350 F.
Grease loaf pan and line with waxed paper. Grease waxed paper.
Sift flour, sugar, baking powder and baking soda together in a large bowl.
In a separate bowl, mix apple juice, orange zest, melted margarine and beaten egg.
Add to the flour mixture and stir until flour is combined.
Mix in cranberries and walnuts.
Stir in the hot water.
Place in prepared loaf pan and bake 1 hour and 10 minutes.
Test by poking a toothpick into bread; if it comes out clean the bread is done.
Remove from pan and cool on a wire rack.