Blueberry-Orange Bread Recipe - Cooking Index
Blueberry-Orange Bread Recipe - Cooking Index
| 1 cup | 40g / 1.4oz | Fiber One cereal |
| 3/4 cup | 177ml | Water |
| 1 tablespoon | 15ml | Grated orange or lemon peel |
| 1/4 cup | 59ml | Orange juice |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 2 cups | 125g / 4.4oz | Gold Medal all-purpose flour |
| 1 cup | 198g / 7oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 tablespoons | 30ml | Vegetable oil |
| 1 | Egg | |
| 1 cup | 237ml | Fresh or frozen (thawed) blueberries |
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 by 5 by 3 inches.
Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Stir together cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes. Stir in remaining ingredients except blueberries. Gently stir in blueberries. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan. Cool completely before slicing. For high altitude (3500-6500 ft) locations: Bake 55 to 65 minutes.
This recipe yields 24 servings. Serving size: 1 slice.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 90; Calories from Fat 15; Total Fat 1.5g; Saturated Fat 0.5g; Cholesterol 10mg; Sodium 120mg; Carbohydrate 20g; Dietary Fiber 1g; Protein 1g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.