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Title: Blueberry Loaf
Categories: Bread Breakfast Diabetic Lowfat
Yield: 16 Servings

1cAll-purpose flour
3/4cWhole wheat flour
1/2cShreds of wheat bran cereal
1/3cBrown sugar or brown sugar substitute to equal 1/3 c brown s
2tsBaking powder
1/2tsBaking soda
1/2tsSalt
3/4cUnsweetened orange juice
1 Egg
1tbVegetable oil
1cFresh blueberries
  Vegetable cooking spray

Combine flours, cereal, brown sugar substitute, baking powder, soda, and salt in a medium bowl, stirring until well combined. Set aside.

Combine orange juice, egg, and oil in a large bowl; beat at medium speed of an electric mixer until well blended. Gradually add flour mixture, stirring just until moistened. Gently fold in blueberries.

Spoon batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with cooking spray.

Bake at 350øF. for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 loaf (16 slices).

PER SERVING (1 Slice): Calories: 85 Protein: 2 gm Fat: 2 gm Carbohydrates: 15 gm Cholesterol: 16 mg Fiber: 1 gm Sodium: 191 mg Exchanges: 1 Starch

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

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