Diabetic Wheat Bran Cranberry Quickbread Recipes

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY

Steps:

• Preheat oven to 400 degree F.
• In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture.
• In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
• Add buttermilk mixture all at once to flour mixture.
• Stir just until moistened (some of the dough may look dry).
• Turn out onto a floured surface.
• Knead dough for 10 to 12 strokes or until nearly smooth.
• Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
• Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
• Cut into 8 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet.
• Bake for 13 to 15 minutes or until edges are light browned.
• Serve warm.

CRANBERRY ORANGE BREAD FOR DIABETICS

Steps:

• In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
• In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
• Fold in cranberries and walnuts.
• Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
• Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• Bread may be frozen for up to 3 months.

DIABETIC CRANBERRY NUT BREAD

Steps:

• Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
• Pour into a greased 9x5 inch load pan. Bake at 350F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan.
• Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.

WHEAT BRAN CRANBERRY QUICK BREAD

Steps:

• preheat oven to 350 degrees.
• grease 9x5x3 loaf pan.
• in large bowl mix egg, oil, milk and orange juice.
• in separate bowl combine dry ingredients.
• add dry ingredients to wet slowly, folding till just mixed.
• pour batter into loaf pan.
• bake on center shelf for 55-60 minutes or until firm in center.
• cool in pan for 10 minutes before removing to bakers rack.
• let cool completely before slicing.