Title: Blueberry loaf
 Categories: Breads, Breakfast, Diabetic, Low-fat
      Yield: 16 Servings
 
      1 c  All-purpose flour
    3/4 c  Whole wheat flour
    1/2 c  Shreds of wheat bran cereal
    1/3 c  Brown sugar or brown sugar
           -substitute to equal 1/3 c
           -brown sugar
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 c  Unsweetened orange juice
      1    Egg
      1 tb Vegetable oil
      1 c  Fresh blueberries
           Vegetable cooking spray
 
  Combine flours, cereal, brown sugar substitute, baking powder, soda,
  and salt in a medium bowl, stirring until well combined. Set aside.
  
  Combine orange juice, egg, and oil in a large bowl; beat at medium
  speed of an electric mixer until well blended. Gradually add flour
  mixture, stirring just until moistened. Gently fold in blueberries.
  
  Spoon batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with
  cooking spray.
  
  Bake at 350øF. for 50 minutes or until a wooden pick inserted in
  center comes out clean.  Cool in pan 10 minutes; remove from pan, and
  cool completely on a wire rack.  Makes 1 loaf (16 slices).
  
  PER SERVING (1 Slice):
    Calories: 85
    Protein: 2 gm
    Fat: 2 gm
    Carbohydrates: 15 gm
    Cholesterol: 16 mg
    Fiber: 1 gm
    Sodium: 191 mg
    Exchanges: 1 Starch
  
  FROM:  All New Cookbook for Diabetics and Their Families by
  University of Alabama at Birmingham