Low-Fat Cranberry Almond Bread

• 2 cups all-purpose flour
• 14 cup Splenda Sugar Blend for Baking
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 12 teaspoon baking soda
• 34 cup low-calorie orange juice
• 1 tablespoon orange zest
• 2 tablespoons vegetable oil
• 14 cup Egg Beaters egg substitute
• 1 12 cups fresh cranberries
• 12 cup slivered almonds

1. Preheat oven to 350 degrees F.
2. Mix all ingredients in large bowl until well blended.
3. Spray loaf pan.
4. Bake for 55 minutes (or until toothpick inserted in center comes out clean), if using regular sized loaf pan.
5. Bake for 30 minutes (or until toothpick inserted in center comes out clean), if using mini loaf pans or muffin tins.

flour, splenda sugar, baking powder, salt, baking soda, lowcalorie orange juice, orange zest, vegetable oil, egg beaters, fresh cranberries, almonds

Taken from www.food.com/recipe/low-fat-cranberry-almond-bread-441746 (may not work)