Name: Cranberry-Orange Bread
Yield: 4 servings
Ingredients: 1 13 cups whole wheat flour; 23 cup wheat bran; 12 cup sugar; 1 tablespoon nonfat dry milk powder; 2 teaspoons baking powder; 12 teaspoon ground cinnamon; 1 cup low-fat buttermilk; 14 cup honey; 3 large egg whites; 1 12 cups fresh cranberries or 1 12 cups frozen cranberries, coarsely chopped; 1 orange, zest of, finely grated

Servings: 4 persons

1 13 cups whole wheat flour
23 cup wheat bran
12 cup sugar
1 tablespoon nonfat dry milk powder
2 teaspoons baking powder
12 teaspoon ground cinnamon
1 cup low-fat buttermilk
14 cup honey
3 large egg whites
1 12 cups fresh cranberries or 1 12 cups frozen cranberries, coarsely chopped
1 orange, zest of, finely grated

1
Preheat oven to 350F Grease a 9x5 loaf pan with cooking spray.
2
In a medium bowl, combine flour, bran, sugar, dry milk, baking powder, and cinnamon.
3
Whisk to blend.
4
In a large bowl, whisk together buttermilk, honey, and egg whites until well blended.
5
Add the dry ingredients to the wet ingredients, folding together until nearly blended.
6
Fold in the cranberries and orange zest.
7
Scrape the batter into the prepared pan and bake for about 50 minutes, until the center springs back when touched gently on top and a toothpick inserted int he center comes out clean.
8
Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry-Orange Bread

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