Blueberry-Orange Bread

Recipe Ingredients

1 cup	40g / 1.4oz	Fiber One cereal
3/4 cup	177ml	Water
1 tablespoon	15ml	Grated orange or lemon peel
1/4 cup	59ml	Orange juice
1/2 teaspoon	2.5ml	Vanilla
2 cups	125g / 4.4oz	Gold Medal all-purpose flour
1 cup	198g / 7oz	Sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Vegetable oil
1		Egg
1 cup	237ml	Fresh or frozen (thawed) blueberries

Recipe Instructions

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 by 5 by 3 inches.

Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Stir together cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes. Stir in remaining ingredients except blueberries. Gently stir in blueberries. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan. Cool completely before slicing. For high altitude (3500-6500 ft) locations: Bake 55 to 65 minutes.

This recipe yields 24 servings. Serving size: 1 slice.

Exchanges Per Serving: 1 Starch.

Nutrition Facts: Calories 90; Calories from Fat 15; Total Fat 1.5g; Saturated Fat 0.5g; Cholesterol 10mg; Sodium 120mg; Carbohydrate 20g; Dietary Fiber 1g; Protein 1g.

Source:
American Diabetes Association at http://www.diabetes.org

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