BLUEBERRY LOAF

When you really want a sweet bread and have your blood sugar under control, you might want to try this blueberry bread. This is a one slice a day treat. Share with family and/or friends or freeze separate slices is ziplock freezer bags to remove one at a time.

1 3/4 cups white whole-wheat flour
1/2 cup shreds of wheat bran cereal
2 tbsps + 2 tsps Splenda Brown Sugar Blend
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened orange juice
1 egg
1 tbsp canola or olive oil
1 cup fresh blueberries
vegetable oil spray

Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 x 3-inch loaf pan with the vegetable oil spray; set aside.

Combine flour, Splenda, wheat bran cereal, baking powder, baking soda, and salt in a medium bowl. Stir the mixture until well combined. Set aside.
In a large bowl, combine orange juice, egg, and oil. Beat this mixture at medium speed of an electric mixer until well blended. Gradually add in the flour mixture, stirring just until moistened. Gently fold in the blueberries. Spoon the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from the pan and finish cooling on a wire rack.

16 slices at 85 calories, 15 g carbs, 2 g protein per slice