Low-Glycemic Raspberry-Orange Nut Bread - dummies

Low-Glycemic Raspberry-Orange Nut Bread

By Meri Raffetto, Rosanne Rust

If you love quick breads anytime of day, add this fruit and nut bread to your low-glycemic meal plan. This recipe for raspberry-orange nut bread makes a great snack for kids in place of packaged cookies or other store-bought sweets and a beautiful loaf for brunches, holiday parties, and gifts.

Low-Glycemic Raspberry-Orange Nut Bread

Preparation time: 10 minutes

Cooking time: 45 minutes

Yield: 12 servings

Nonstick cooking spray

3/4 cup frozen raspberries, unsweetened

1 cup all-purpose flour

1 cup whole-wheat flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup chopped walnuts

3/4 cup orange juice

1 teaspoon orange zest

2 tablespoons canola oil

1/2 cup granulated sugar

1 egg plus 1 egg white, lightly beaten

  1. Preheat the oven to 350 degrees F, and spray a 9-x-5-inch loaf pan with nonstick cooking spray.

  2. Chop the raspberries while they’re still frozen so that they crumble into small pieces. Set them aside.

  3. In a large bowl, combine the all-purpose and whole-wheat flours, baking powder, baking soda, and salt. Add the chopped raspberries and walnuts, and stir until they’re coated with the flour mixture.

  4. In a medium bowl, mix the orange juice, orange zest, oil, sugar, and eggs with a spoon until well blended.

  5. Add the orange juice mixture to the flour mixture, and stir until the dry ingredients are just moist.

  6. Fill the loaf pan with the mixture, and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Per serving: Calories 187(From Fat 67); Glycemic Load 12 (Medium); Fat 8g (Saturated 1g); Cholesterol 18mg; Sodium 159mg; Carbohydrate 27g (Dietary Fiber 3g); Protein 5g.