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Tuesday, April 1, 2014

Raisin Nut Bread

Raisin Nut Bread

Raisins just seem to get better in the oven, so they’re a wonderful addition to this quick bread batter, which also features good-for-you walnuts . What a winning combination the make!

(Serves 8)

1 cup seedless raisins
1 cup water
1 teaspoon baking soda
1 egg, or equivalent in egg substitute
¾ cup SPLENDA Granular
¼ teaspoon table salt
1 teaspoon vanilla extract
1 ½ cups all purpose flour
½ cup chopped walnuts

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter flavored cooking spray. In a medium saucepan, combine raisins, water, and baking soda. Bring mixture to a boil, stirring often. Remove from heat. Place saucepan on a wire rack and allow to cool completely. In a large bowl, combine egg. SPLENDA salt, and vanilla extract. Stir in cooled raisin mixture. Add flour, Mix gently just to combine. Fold in walnuts. Evenly spread batter into prepared loan pan. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 slices.

Each serving Equals

HE: 1 Bread * 1 Fruit * ½ Fat * 1/3 Protein *
11 Optional Calories
205 Calories * 5 gm Fat * 5 gm Protein *
35 gm Carbohydrate * 240 mg Sodium *
22 mg Calcium * 2 gm Fiber

DIABETIC EXCHANGES: 1 Starch * 1 Fruit * 1 Fat 

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