Arrange slices of this cranberry-studded bread on a tray for a festive holiday brunch, afternoon tea or open house. Or, make several loaves and give them as gifts. There’s just enough all-purpose flour to give the bread a light texture, and the yogurt and fresh cranberries keep it moist. (Be sure to talk to your diabetes care team if you are considering making changes to your meal plan.)
1⅓ cups whole-wheat flour
⅔ cup all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup plain low-fat Greek yogurt
½ cup skim milk
¼ cup canola oil
1 large egg
Grated zest from 2 large oranges
½ cup walnuts, toasted and chopped
1. Preheat the oven to 350°F. Generously coat a 9-x-5 inch loaf pan with cooking spray. Dust the pan with all-purpose flour and tap the pan gently to remove the excess flour.
2. Place the cranberries in a food processor and pulse 4 or 5 times to coarsely chop. Set aside.
3. Combine the whole-wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl and whisk to mix well.
4. Combine the yogurt, milk, oil, egg and orange zest in a medium bowl and whisk until smooth. Add the yogurt mixture, the cranberries and the walnuts to the flour mixture, and stir just until moistened.
5. Spoon the batter into the prepared pan, spreading to smooth the top, and bake until a wooden toothpick inserted in the center of the loaf comes out clean, 50 minutes to 1 hour.
6. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack before slicing. Store the bread in an airtight container at room temperature up to 2 days or wrap the bread in foil, then place in a zip-close freezer bag and freeze for up to 3 months.
Each serving (½-inch slice): 152 calories, 22 g carbohydrate, 6 g total fat, 1 g saturated fat, 11 mg cholesterol, 2 g fiber, 4 g protein, 88 mg sodium
Carbohydrate choices: 1½
Exchanges*: 1½ carbohydrate, 1 fat
Jackie Mills is a registered dietitian who develops recipes for such national magazines as Cooking Light and Family Circle, as well as for books such as the American Medical Association Type 2 Diabetes Cookbook. She was formerly the food editor at Redbook magazine. Mills is a paid contributor for The DX. All opinions contained in this article reflect those of the contributor, and not of Sanofi US, its employees, agencies, or affiliates.
© 2014 The DX: The Diabetes Experience