Savory Saturday Cranberry Nut Bread

Cranberry Nut Bread 

The Holidays are coming up quickly so heres delicious kidney friendly recipe that is sure to please all your guest!

Portions 10; Serving size 1 slice

  • 1 – 1 1/2 cups Fresh Cranberries
  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 1-1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Large Egg
  • 1/2 cup Cranberry Juice or Apple Juice
  • 1 tsp Orange zest
  • 2 tbsp Margarine
  • 1/4 cup Chopped Walnuts
  • 2 tbsp Hot Water
  1. Cut each cranberry in half and reserve.
  2. Preheat the oven to 350 degrees.
  3. Grease a loaf pan and line with waxed paper than grease the wax paper and set aside.
  4. Sift the flour, sugar, baking powder, and baking soda together in a large bowl.
  5. In a separate bowl, mix the juice, orange zest, melted margarine and beaten egg.
  6. Add flour mixture and stir just until flour is combined.
  7. Mix in cranberries and walnuts.
  8. Stir cranberries and walnuts in hot water.
  9. Place batter in prepared loaf pan and bake for 1 hour and 10 minute. ( Test by poking toothpick into bread; if it comes out clean the bread is done.)
  10. Cool loaf in the pan for 10 minutes, then remove and cool on a wire rack.
  11. Cut into ten slices.

Diet Types: CKD non-dialysis, dialysis, diabetes

Nutrients per serving: Calories 214, Protein 4 g, Carbohydrates: 40 g, Fat: 5g, Cholesterol: 21 mg, Sodium: 143 mg, Potassium: 85 mg, Phosphorus: 58 mg, Calcium: 42 mg, Fiber: 1.3 g

Food Choices: 1 Starch, Phosphorus: 58 mg, Calcium: 42 mg, Fiber: 1.3 g

Carbohydrate Choices: 2-1/2

For this recipe and more check out DaVita’s  Home-Cooked Holiday cook book.