ORANGE MARMALADE BREAD WITH POPPY SEEDS

 

NOTE: Not all diabetics can enjoy breads but many with controlled diabetes can. Also new products on the market make it easier to enjoy breads today. If you are able to enjoy this recipe, remember quantity is key to the diabetics diet. One slice, freeze the remaining in ziptop bags for futute use or share with family and friends.

1 1/2 cups white whole wheat flour (or equivalent amount your favorite low-carb/no carb substitution)

2/3 cup Splenda granular
2 tsp baking powder

1 tsp baking soda
2 tbsp poppy seeds
1/3 cup low-fat milk
1/2 cup no sugar added orange marmalade
2 tbsp canola oil
3 tbsp fat-free sour cream
1 1/2 tsp vanilla extract

Preheat oven to 325 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside.

In a large bowl, combine the flour, Splenda granular, baking powder, baking soda, and poppy seeds. In a small bowl, combine the milk, marmalade, canola oil, sour cream, and vanilla extract. Slowly add the milk mixture to the flour mixture. Mix gently, just until combined. Spread the batter evenly in the prepared loaf pan. Bake at 325 degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool for 10 minutes before removing the bread. Remove the bread from the pan and allow to cool completely on the wire rack.

Note: If you wish to add a decorative icing drizzle, make your own 'powdered sugar' by blending some Splenda granular with some cornstarch until you have powdered sugar consistency. Mix with water or a little milk to make drizzle consistency.  Also swerve makes a powdered sugar-type product.