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Cranberry Nut Wheat Loaf Recipe

Cranberry Nut Wheat Loaf Recipe

1 loaf



1 package active dry yeast

3/4 cup warm water

3 tablespoons honey

2-3 tablespoons margarine or butter, room temperature

1 egg

1-2 cups all-purpose flour, divided

1 cup whole wheat flour

1 teaspoon salt

1 cup dried cranberries

2/3 cup coarsely chopped walnuts

Fat-free milk, for glaze


Mix yeast, warm water, and honey in large bowl, let stand 5 minutes. Add margarine, egg, 1 cup all-purpose flour, whole wheat flour, and salt, mixing until blended. Mix in cranberries, walnuts and enough remaining 1 cup all-purpose flour to make smooth dough.


Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, let rise, covered, in warm place until double in size, 1 to 1 1/2 hours. Punch dough down.


Shape into loaf and place in greased 9 x 5-inch loaf pan. Let stand, covered, until double in size, about 45 minutes. Brush top of loaf with fat-free milk. Bake at 375 degrees until loaf is golden and sounds hollow when tapped, 35 to 40 minutes. Remove from pan and cool on wire rack.

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