This recipe has Fructose as 120% and Sugar as 281% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 9.1% of RDA
• Calories: 54.0% of RDA
• Carbs: 55.5% of RDA
• Fat (total lipid): 9.7% of RDA
• Fiber: 27.8% of RDA
• Fructose: 120% of RDA
• Protein: 5.5% of RDA
• Sodium: 23.4% of RDA
• Sugar: 281% of RDA
• Vitamin A (IU): 14.6% of RDA
• Vitamin B6: 15.3% of RDA
• Vitamin C: 129% of RDA
• Iron: 7.0% of RDA
• Magnesium: 17.7% of RDA
• Manganese: 20.4% of RDA
• Niacin: 13.1% of RDA
• Potassium: 18.4% of RDA
• Zinc: 8.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Grate zest from 1 of the oranges. Squeeze juice from both oranges, equalling 3/4 cup. Set aside.
4.
In a large bowl, stir together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Sprinkle the orange zest over the dry ingredients and stir together.
5.
Stir in the chopped cranberries and set aside.
6.
In a small saucepan over low heat, heat the orange juice until it is just steaming.
7.
Remove from the heat and stir in the xylitol, grape seed oil, and orange marmalade.
8.
Add this orange juice mixture to the dry ingredients and stir well to combine.
BAKING THE BREAD
9.
Lightly oil a bread loaf pan and pour the prepared batter into the pan, smoothing the top.
10.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
11.
Let the loaf pan cool for 10 minutes once removed from the oven and then remove the loaf from the pan and let cool 10 more minutes before serving.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
If fresh cranberries are not available, you can substitute 1/2 cup dried cranberries. If using dried cranberries, add after the wet and dry ingredients are mixed together.
2.
Store well wrapped at room temperature for up to 4 days.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1079
Protein 6.13 g
Carbohydrates 153 g
Iron 1.33 mg
Fiber 7.78 g
Calcium 91.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
