CRANBERRY ORANGE LOAF (SPLENDA)

I made this recipe for a friend down the road who is a diabetic,she loved it and wanted the recipe to try for herself,so I thought I would share it here.This moist colorful loaf has a great flavor.

Remember when working with Splenda it does not cream with the margarine.The margarine and egg form a mixture that binds together with the addition of the remaining ingredients.

1/4 cup margarine or butter
1 egg
1-1/4 cups Splenda
1-1/2 cups juice of 1 orange and water to equal
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. grated orange rind
1-2/3cups frozen,unsweetened cranberries

Cream the margarine;add the egg mix well,add Splenda mix well. Stir in the orange juice/water mixture.
Sift the flour,baking powder,baking soda and salt.Stir in the orange zest and cranberries.Combine the liquid and dry ingredients,stirring just until moistened.Pour into greased 3x5x9 inch loaf pan.
Bake at 350 degrees F. for approximately 50 minutes,or until lightly browned and a knife inserted in the center comes out clean.Allow to cool 10 minutes,loosen the edges and remove loaf from pan.Refrigerate to prolong the freshness.Makes 1 loaf.

I hope you try this and let me know how you like it.Check out my other recipes on:
www.havefunbaking.com