Cranberry Twist Bread Diabetic
Elevate your baking game with this delightful Cranberry Twist Bread, a diabetic-friendly recipe bursting with flavor and wholesome ingredients. Made with whole wheat flour and naturally sweetened with a low-calorie sugar substitute, this bread strikes the perfect balance between indulgence and health-consciousness. Swirls of tart cranberries, warm cinnamon, and zesty orange bring a vibrant and aromatic twist to every slice, while olive oil and almond milk ensure a tender, moist crumb. Ideal for brunch spreads or as a show-stopping holiday centerpiece, this bread is not only stunning to look at but also easy to prepare with simple steps like rolling, twisting, and baking to golden perfection. Each comforting bite is a guilt-free treat that satisfies both your taste buds and dietary needs.
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Recipe Information
Ingredients
- 0.5 cup Warm water
- 2 tablespoons Low-calorie sugar substitute (baking variety)
- 1 packet Active dry yeast
- 0.5 cup Unsweetened almond milk (lukewarm)
- 1 Egg
- 2 tablespoons Olive oil
- 2.5 cups Whole wheat flour
- 0.5 teaspoons Salt
- 1 cup Fresh or frozen cranberries (chopped)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Unsweetened orange zest
Instructions
In a small bowl, combine the warm water, low-calorie sugar substitute, and yeast. Let sit for 5 minutes until the yeast becomes frothy.
In a large mixing bowl, whisk together the almond milk, egg, and olive oil. Stir in the yeast mixture.
Gradually add the whole wheat flour and salt, mixing until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
In the meantime, in a small bowl, toss the chopped cranberries with ground cinnamon and orange zest. Set aside.
Once the dough has risen, punch it down and roll it out into a large rectangle (approximately 12x8 inches). Spread the cranberry mixture evenly across the surface.
Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the middle, exposing the filling.
Twist the two halves together, keeping the filling exposed, and form a circular or oval shape with the ends connected.
Place the twisted bread on a parchment-lined baking sheet. Cover with a clean kitchen towel and let it rise for another 20-30 minutes.
Preheat your oven to 375°F (190°C). Once risen, bake the bread for 20-25 minutes, or until golden brown and cooked through.
Allow the bread to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 261.0 g | 95% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 11.3 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 400 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
