This easy bread, filled with cranberries and toasted almonds, makes a festive treat for the holidays. Enjoy it as a snack or give it as a gift. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.

  • In a medium bowl, stir together almond paste, egg, and oil until smooth. Stir in milk. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in cranberries and almonds. Spoon batter into prepared loaf pan.

  • Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Sprinkle lightly with powdered sugar before serving.


Tips: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup granulated sugar. Nutrition per Serving with Substitute: same as below, except 165 calories, 22 g carbohydrate.

To toast nuts, spread them in a single layer in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes, or until nuts are golden brown.

Nutrition Facts

177 calories; 6.7 g total fat; 0.5 g saturated fat; 158 mg sodium. 131 mg potassium; 26.7 g carbohydrates; 2.2 g fiber; 13 g sugar; 4.4 g protein; 108 IU vitamin a iu; 1 mg vitamin c; 22 mcg folate; 144 mg calcium; 1 mg iron; 20 mg magnesium;