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Cranberry Orange Loaf
January 09, 2010

My family loves this recipe so much it is incredible. They even lick the napkins to get every last crumb! Substitutions I made were as follows: 1/3 cup xylitol & 1/2 cup Splenda for the sugar; zest and juice of 2 oranges (yields approx 1 cup); 2 cups of frozen cranberries chopped in food processor; omitted hot water & nuts. I make these as muffins and bake for approx 21 minutes at 325 convection. Muffins are moist & delicious. Thank you so much for sharing the recipe!

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