Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Here is the recipe that I use for my tea bread. I want to say ahead of time that since I try to keep to a low fat and low calorie diet, for my own personal bread, I will make this even lower in calories and fat, so I am going to write down the original that I made for my tea, and next to it, the version that I make for myself. I think that both are good but that may just be me :0) . CRANBERRY ORANGE TEA BREAD My version: 1/4 cup Butter or Earth Balance 1/4 cup unsweetened applesauce 1/2 cup sugar and 1/2 cup Splenda 1 1/4 tsp powdered Stevia 1 egg or egg replacer for 1 egg 2 egg whites Juice of 1 orange and water to make 3/4 cup (same for mine) 1 cup whole wheat flour 2 cups whole wheat flour 1 cup white flour 2 tsp baking powder same 1/2 tsp baking soda same 1/2 tsp salt same Grated rind from 1 orange same 1 1/2 cups fresh or frozen Cranberries thawed (same) 1/2 cup chopped pecans or walnuts same Combine Butter (or alternative), sugar, and egg in mixing bowl and beat until smooth. Stir in juice. In second bowl, mix together flour, baking powder, baking soda and salt. Stir in orange rind, cranberries and nuts. Add wet ingredients and stir until just moistened. Scrape into sprayed 9x5x3 inch loaf pan and bake in 350 oven for 1 hour or until tester comes out clean. Depending on the cranberries, I find that sometimes it takes longer than 1 hour. Let stand 10 mins in pan before turning it out onto rack to cool. It tastes even better the next day. *****You can chop up the cranberries or leave them whole. I find that people prefer them chopped and it seems to cook better when they are chopped. I hope that this works out for you all. Stef Quote Link to comment Share on other sites More sharing options...
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